Just because there is no meat in this does not mean it is healthy.
It is really really good though.
Maybe skip dessert for breakfast tomorrow.
This can be made into one large souffle or into many individual servings depending on the dish you want to bake it in. Smaller souffles will cook faster so pay attention to the cooking time.
Asparagus and Spinach Souffle
- 3 green onions diced
- 8 tbsp butter
- 10 asparagus
- 1 1/2 cups chopped fresh spinach
- 6 tbsp flour
- 2 cups whole milk
- 8 eggs separated
- 2 tbsp fresh rosemary chopped
- 1 cup grated Romano
Preheat oven to 400 degrees. Butter and flour whatever pan the souffle will be cooked in, knocking out any loose flour. Cut asparagus into small pieces setting the tips aside. In a large frying pan over medium heat, saute white parts of green onion in the remaining stick of butter until it begins to darken, about 5 minutes. Add asparagus, except tips, and cook until it starts to soften. Add spinach and asparagus tips and wilt spinach. Add flour and stir until incorporated and it begins to cook, about two minutes. In a small pan bring milk to a low simmer and gradually add to vegetable pan. Stirring constantly over medium heat, bring to a low boil and thicken. Remove pan from heat and whisk in egg yolks, rosemary and Romano. Season with salt and pepper. In an electric mixer add egg whites and a pinch of salt. Whip on medium high speed until whites form stiff peaks. A quarter at a time add egg whites to vegetable mixture gently folding them into the batter trying to keep as much air in the whites as possible. Pour mixture into prepared pan and set in the middle of the oven. Turn heat down to 375 degrees and bake until puffed and golden brown on top, about 50 minutes. Try not to open the oven door while it bakes or the souffle could fall. It is done when a tester comes out almost clean, the souffle is golden and puffed.