Easy and Elegant Cheese & Asparagus Soufflé

Here’s a perfect Mother’s Day recipe adapted by Locavorious chef Maggie from Diet for a Small Planet by Frances Moore Lappé.  Diet for a Small Planet, which came out in 1971, was the first cookbook to point out the environmental impacts of intensive animal farming and meat-eating, long before the current conversation about sustainability.  So here’s a recipe that makes a great gift for your mother and for mother Earth.

Ingredients

3 cups grated cheese
4-6 slices bread
12 oz Locavorious frozen asparagus, thawed*
2 c. milk
3 eggs, beaten
1/2 tsp. salt
1/2 tsp. Worcestershire or soy sauce
1/2 tsp. thyme
1/2 tsp. dry mustard
pepper

*Or in spring use 1 lb of fresh, thin spears Michigan asparagus, trimmed and cut into bite sized pieces

Instructions

Layer bread, cheese, and asparagus in an oiled baking dish, starting with bread.

Pour the milk over the layers

Beat, with the eggs, the salt and remaining ingredients and pour over bread mixture.

Let stand for 30 minutes.

Bake at 350 degrees F for 1 hour in a pan of hot water.

cheesysouffle1 cheesysouffle3

 

 

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