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Tomato-Asparagus Souffle

 Tomato-Asparagus Souffle
I came across this recipe in 1978 and have been serving it ever since. The vegetable juice adds a pleasing flavor and colorful accent.
6 ServingsPrep: 35 min. Bake: 40 min.


  • 1 pound fresh asparagus, cut into 1/2-inch pieces
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3/4 cup V8 juice
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 1/2 teaspoon salt
  • Dash cayenne pepper
  • 4 eggs, separated
  • 2 cups soft bread crumbs (about 3 slices)


  • Place asparagus in a large saucepan with enough water to cover; cook
  • until crisp-tender. Drain well; set aside. In a 2-qt. saucepan, melt
  • butter over low heat. Blend in flour to form a smooth paste. Add V8
  • juice all at once. Cook and stir until mixture is thickened and
  • bubbly. Add cheese, salt and cayenne, stirring until cheese is
  • melted. Remove from heat.
  • Beat egg yolks in a medium bowl; gradually stir in half of the hot
  • cheese mixture. Return all to the saucepan. Stir in bread crumbs.
  • Beat reserved egg whites until stiff peaks form. Fold into cheese
  • mixture. Fold in asparagus.
  • Pour into an ungreased 1-1/2-qt. casserole. Bake, uncovered, at
  • 325° for 40-45 minutes or until knife inserted halfway between
  • center and edge comes out clean. Yield: 6 servings.

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Tomato-Asparagus Souffle (continued)

Nutritional Facts: 1 serving (3/4 cup) equals 215 calories, 13 g fat (7 g saturated fat), 172 mg cholesterol, 553 mg sodium, 13 g carbohydrate, 1 g fiber, 11 g protein.