Gardening is not something that I am exactly good at. Several years ago, we planted a whole bunch of vegetables and fruits and three years later, all I have to show for it, is some Asparagus. That’s okay, Asparagus is my favorite anyway. On a side note, we did wind up with some onions the first year and they were delicious – so that was cool. Anyway, next goal is herbs. That’s what we’re working on now.
This week’s theme for #SundaySupper is “From the Garden”, which is great because you know, I love asparagus and I actually have it growing so it’s sort of a win – win with that.
We love souffles. It’s a great way for me to get the kids to eat veggies they might not otherwise love. The problem with souffles is that if you are trying to photograph them, you only have about a 30 second margin in which to snap the photo before the souffle sort of “falls in”. So yeah, as I’m sure you can see in the photo, I missed that window of opportunity, but guess what? It tasted so good, I didn’t really care. This recipe, originally started out as a fairly simplistic recipe for a Spinach Souffle which I have then modified and made it into an easy Asparagus Souffle. If you are looking for some gourmet version, this is not it – but if you are looking for something that is simple to make, works with almost any veggie and still tastes amazing, here ya go.
Super simple. Super easy. Super delicious.
Happy #SundaySupper. After you check out the recipe, please be sure and scroll down and visit the other blogs that are part of this week’s Sunday Supper.
- 1 egg + 1 egg white
- ⅓ cup Skim or 1% milk
- ⅓ cup grated white cheese
- 1 tsp. crushed garlic
- salt and pepper to taste
- 1 lb. of asparagus spears, bottom ends trimmed & discarded, spears cut into 1-inch pieces
- Preheat oven to 350 degrees F (175 degrees C).
- Boil a salted pot of water and then drop in the asparagus for about 2 minutes. It should be about 1 tsp. of salt for each quart of water. Drain the asparagus and then rinse it off in cold water immediately to stop the cooking process. Allow to cool.
- In a separate bowl whisk together the eggs, the milk, white cheese, crushed garlic, and the salt and pepper.
- Once the asparagus has cooled, put it in the blender and puree it.
- Fold in the asparagus into the egg mixture. Place in a small casserole dish or several small ramekins.
- Bake at 350 for about 20 minutes or until lightly set. Keep a good eye on it, so you don't over cook.
Cocktails and Wine Pairings:
- Lemon Parsley Cocktail Magnolia Days
- Tangerine Thyme Fizz Cocktail An Appealing Plan
- Parsley, Sage, Rosemary and Wine; Herb and Wine Pairing Charts Wine Every Day
- Baked Jalapeno Poppers Supper for a Steal
- Garden Salsa Chocolate Moosey
- Herb Party Vegetable Gratin Val’s Food and or Art
- High Fiber Zucchini Mint Lentil Fritters Sue’s Nutrition Buzz
- Zucchini Corn Fritters Mrs. Mama Hen
- Tarragon Chicken Lovely Pantry
- Asparagus Souffle The Daily Dish Recipes
- Mediterranean Style Meatloaf
- Chicken Bruschetta Family Foodie
- Spring Herbs and Green Tortilla de Patata Les recettes de Lorette
- Zucchini Lasagne From My Corner of Saratoga
- Red Potato and Grilled Corn Salad The Messy Baker Blog
- German Home Fries and Herbed Quark Dip
- Scallion Pancakes Teeny Tiny Kitchen
- Roasted Sweet and Spicy Brussel Sprouts Juanita’s Cocina