Asparagus Souffle
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 1/2 pounds fresh asparagus trimmed,
and cut into 1" pieces
2 eggs beaten
1 cup grated low-fat Swiss cheese
1 cup diced cooked low-fat turkey bacon
2 teaspoons canola oil
2 tablespoons Parmesan cheese
1 tablespoon cornstarch or arrowroot powder
1/4 cup low-fat low-sodium chicken broth
2 egg whites beaten until stiff

Preparation

1 Preheat the oven to 350 degrees. Steam the asparagus in a metal steamer over boiling water for 5 to 6 minutes. Drain. Combine the asparagus with the eggs, Swiss cheese, turkey bacon, oil, and Parmesan cheese. 2 Combine the cornstarch or arrowroot powder with the chicken broth and stir until smooth. Add to the asparagus mixture. Fold in the beaten egg whites until they disappear. Pour the mixture into a greased souffle dish and bake for 25 to 30 minutes until puffed and firm.

About


Serve this souffle with fresh rolls and a sliced tomato salad for a perfect spring brunch or luncheon.