*  Exported from  MasterCook  *

                       Asparagus and Cheese Souffle

Recipe By     :  Cooking Light Magazine/  September  1994
Serving Size  : 6    Preparation Time :0:00
Categories    : Asparagus*                       Souffles*
                Cheese*

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Water
     3/4  cup           Chopped fresh asparagus
   1      cup           Skim milk
   1      tablespoon    Cornstarch
   2                    Egg yolks -- -- lightly beaten
     1/4  cup           Shredded reduced-fat sharp
                        Cheddar cheese
     1/4  teaspoon      Salt
     1/4  teaspoon      Dried whole dill weed
     1/8  teaspoon      Coarsely ground pepper
   4                    Egg whites
                        Vegetable cooking spray

Bring water to a boil in a small saucepan; add asparagus.
 Cook 3 minutes; drain and set aside.

 Combine milk and cornstarch in a saucepan, and stir well. 
Bring to a boil over medium heat, and cook 2 minutes, stirring constantly.

 Gradually stir about 1/4 of the hot milk mixture into the egg yolks; 
add to remaining hot mixture, stirring constantly.

 Cook 1 minute or until thickened, stirring constantly
 Add cheese and next 3 ingredients, 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 asparagus mixture.

 Spoon mixture into a 2-quart souffle dish coated with cooking spray.

 Place on middle rack of a 400 degree oven; immediately
 REDUCE temperature to 375 degrees and bake 40 minutes.
Serve immediately.

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