|Low Carb Asparagus & Cheese Soufflé
2 cups of water
1 cup of chopped fresh asparagus
1 cup of heavy cream
4 egg yolks, lightly beaten
4 egg whites
2 ounces of shredded sharp cheddar cheese (1/4 cup)
1/4 teaspoon of salt
1/4 teaspoon of dried dill weed
1/8 teaspoon of coarsely ground pepper
Preheat oven to 400ºF.
Bring water to a boil in a small saucepan; add asparagus. Cook 3 minutes; drain ands et aside.
Combine cream and egg yolks in a saucepan, and stir well. Cook 1 minute until thickened, stirring constantly. Add cheese, salt, dill weed and pepper. Stirring until cheese melts.
Pour mixture into a bowl; stir in asparagus.
Beat egg whites (at room temperature) at high speed of a mixer until stiff peaks form. Stir 1/4 of egg whites into asparagus mixture; fold remaining egg whites into the asparagus mixture.
Spoon mixture into a 2 quart souffle dish coated with butter. Place on middle rack of a 400ºF. oven; immediately reduce temperature to 375ºF. and bake for 40 minutes. Makes servings. Also great as a side dish!
Analysis per Serving: