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Article: Double Gloucester and asparagus souffle
- Article from:
- Citizen Gloucestershire, The
- Article date:
- June 27, 2008
CopyrightCopyright 2008 Citizen Gloucestershire, The. Provided by ProQuest LLC. (Hide copyright information)
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Ingredients
75ml/21/2fl oz double cream
Three asparagus spears, finely chopped
Two tbsp chopped fresh chives
Salt and freshly ground black pepper
100g/31/2oz Double Gloucester cheese, grated
Three local free-range eggs, separated
butter, for greasing flour, for dusting
METHOD:
1. Preheat the oven to 200C/400F/Gas 6.
2. Place the double cream into a small saucepan and bring to the
boil. Add the asparagus spears and chives, season with salt and
freshly ground black pepper and cook for one to two minutes. Add the
grated cheese and stir until melted. Remove from the heat and ...