Soufflé of asparagus (2)


Asparagus, canned, chopped – 2 cups
butter – 2 tbsp. spoons of
raw eggs – 4 pieces.
parmesan cheese, grated – 3 tbsp. spoons of
wheat flour – 1/2 cup
milk – 2 cups of
ground black pepper


Cooking method:

Flour and stir fry in oil until golden brown. Gradually pour in the milk while stirring, to heat and remove from heat.
Add asparagus, cheese, whipped egg yolks and finally the whipped egg whites (1 protein left), salt and pepper, to shift into a refractory form, greased on top with beaten egg white and bake in the oven until golden brown.

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