Evening Republican, Volume 20, Number 175, Rensselaer, Jasper County, 22 July 1916 — Asparagus Souffle. [ARTICLE]

Asparagus Souffle.

Boil one quart of chopped asparagus (cut in Inch pieces) until tender. Cook one cupful of milk, one tablespoonful of butter, and two tablespoonfuls of cornstarch until the mixture is thick and smooth. Then add the yolks of two eggs, well beaten. Stir in the asparagus, season with salt and pepper and fold in the stiffly beaten whites of the eggs. Put into a buttered baking dish and cook in a quick oven until delicately browned. Serve at once.