- 1 package (8 ounces) frozen cut asparagus, thawed and well drained
- 1/3 cup finely shredded cheddar cheese
- 1/3 cup mayonnaise
- 1/4 cup chopped onion
- 1 egg white
- Preheat oven to 350°. In a large bowl, combine asparagus, cheese, mayonnaise and onion. In a small bowl, beat egg white on medium speed until soft peaks form. Fold into asparagus mixture.
- Transfer to a greased 2-1/2-cup baking dish. Bake, uncovered, 20-25 minutes or until lightly browned. Yield: 2 servings.
Originally published as Asparagus Souffle in Reminisce March/April 2003, p50
Reviews for Asparagus Souffle
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Reviewed Feb. 28, 2012
Very easy to make. Left me feeling yucky the next day.
Reviewed Sep. 20, 2010
This was a wonderful side dish with chicken, the asparagus still turned out crisp and was super easy to make.