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Sunday, March 11, 2012

#SundaySupper #Spring ~Melt in Your Mouth Roasted Asparagus Souffle ~

For this week's #SundaySupper, our theme was {Spring} and I have to say that the first thing that came to mind was ASPARAGUS! When I think of spring dishes, I think "Easter" and the first bounties of the season -- which always says asparagus in our family! We usually have some type of asparagus dish for Easter Sunday's dinner. I love asparagus soup, gratin, steamed, roasted, in salads -- you name it! But since this IS #SundaySupper, I wanted to do something a little elegant and worthy of the "day of rest" and "family time around the table." Here is a simple and quite easy recipe for a souffle that can stand on it's own for an entree over heirloom tomatoes, or be a terrific side to a meat entree... you decide!



Ingredients ~


1 lb. fresh asparagus
¾ t. fumme de sel (or sea salt)
cracked pepper
1 t. ground mustard
1 T fresh thyme
1 T fresh tarragon
1 T fresh parsley
4 eggs, separated
1 c skim milk
1 T safflower mayonnaise
½ c Parmesan cheese
olive oil for roasting the asparagus and lining the baking dish
(tarragon sauce, optional) see recipe below

In a 400 degree oven, roast asparagus that has been coated with olive oil, femme de sel, and cracked pepper for about 15 – 20 minutes, careful not to burn ---just get edges caramelized. Remove from oven and let cool a few minutes. Cut into chunks.
Place all ingredients in a blender except the fresh herbs and egg whites. Puree until smooth. Using a hand mixer, beat egg whites til stiff. Fold whites gently into the pureed mixture and add herbs. Pour into olive oil greased soufflĂ© dish. Set dish in a water bath. Bake at 325 degrees for 60-75minutes – until firm in the center. Let rest for 10 minutes before serving.
Serve on sliced heirloom tomatoes for a main course or as a side for fish, lamb, or ham.

If you want to be extremely extravagant, top with a light sauce ~ 

1/2 c Greek yogurt
1/3 c safflower mayonnaise
1 T chopped fresh tarragon
1 t. sea salt
1/2 t. cracked pepper
2 T lemon juice
1/4 c half and half
3 T olive oil

This is a heated dressing/sauce. Mix all ingredients and warm in a small sauce pan. Drizzle over souffle. REALLY yummy!!!!

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