I'm not sure where I found this recipe, but being an asparagus lover, I knew I'd like it. I've tried it out on several guests and all have enjoyed it. -Patricia Patton, Jal, New Mexico
- 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
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Feb. 28, 2012
"Very easy to make. Left me feeling yucky the next day."