Asparagus Soufflé Roll

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1/3 cup butter

1/3 cup flour

½ tsp. salt

1 ¼ cups milk

½ cup cheddar cheese, grated

7 eggs, separated

¼ tsp. cream of tartar

2 tbsp. flour

1 tsp. salt

½ tsp. nutmeg

Pepper

1 lb. asparagus, cooked, drained and chopped

1 ½ cups Swiss cheese, grated

1 cup sour cream

1 tbsp. Dijon mustard

Warning:  This is where the tricky part comes in.  You will have to be sure to position the soufflé on the towel so that about 2 inches of the end of the soufflé are beyond the edge of the cloth. Place the extended end of the soufflé directly on your serving plate with the end as close to the center of the plate as possible. Use something to prop up the opposite side of the plate in order to make the lip of the plate as flush as possible with the cooling rack.  Use the cloth to help you roll the soufflé from the opposite end.  When you roll the soufflé up (jelly roll style) you will be able to roll this very fragile assembly directly onto the serving plate seam side down.

 

Preheat Oven To: 350

Serves:  6

Serve With:  Dry white wine, Roasted Brussels sprouts & squash or Caesar salad and a Whole wheat baguette

Grease jelly roll pan, 15 ½ x 10 ½ inch.  Line bottom of pan with waxed paper; grease lightly and flour.  Heat butter over medium heat until melted.  Remove from heat; stir in flour.  Cook over low heat, stirring constantly, until smooth and bubbly.  Remove from heat; stir in milk.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Remove from heat.  Blend in cheddar and lightly beaten egg yolks, one at a time. Beat egg whites and cream of tartar in large mixer bowl until stiff but not dry.  Stir about ¼ of the egg whites into egg yolk mixture.  Gently fold egg yolk mixture into remaining egg whites.  Pour into pan.  Bake at 350 until puffed and golden brown, about 15 - 20 minutes

While soufflé roll is baking, sauté onion and almonds in 2 tbsp. butter.  Sprinkle with 1 tbsp. flour; stir to blend.  Add seasonings and asparagus.  Stir for 5 minutes, or until most moisture evaporates.  Remove from heat.

With metal spatula, loosen edges of soufflé; turn out on tea towel; (See Warning) spread asparagus mixture gently on top; sprinkle with Swiss cheese.  Roll up jelly roll fashion; place on serving dish.  Let stand a few minutes in warm oven.  Mix sour cream and mustard together, serve over soufflé roll.