Julee Rosso, Sheila Lukins

Asparagus-Parmesan Souffle

Preparation info

  • 4 or 5

    portions as a first course

    • Difficulty

      Easy

Appears in

#41The Silver Palate Cookbook

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

Ingredients

  • 2 cups 1-inch pieces of asparagus tips and tender stems
  • 4 tablespoons (

Method

  1. Preheat the oven to 425°F.
  2. Bring a large heavy pot of salted water to a boil, drop in the pieces of asparagus, and cook until tender but not mushy, about 10 minutes. Drain and plunge into ice water. When cool, drain then purée in a food processor.