Asparagus Souffle - cooking recipe

Ingredients

3 Tbsp. butter
3 Tbsp. flour
3/4 tsp. salt
1 Tbsp. minced instant onion
1 c. milk
6 eggs, separated
1 c. canned asparagus, cut in 1-inch pieces
1 finely chopped pimiento

Preparation

Melt butter and blend in flour, salt and pepper.
Gradually stir in milk and cook, stirring constantly, until thickened. Cool.
Beat egg whites until stiffened.
Then beat yolks until thick and lemon colored.
Stir first mixture gradually into yolks. Fold in whites, asparagus, onion and pimiento.
Pour into a 2-quart casserole dish, place in pan of hot water and bake in preheated 350\u00b0 oven for 45 minutes or until inserted knife comes out clean.
Serve at once.
Yield: 6 servings.