Asparagus Soufflé Sandwiches by brianjwood

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Asparagus Souffle Sandwiches
Submitted by brianjwood on August 07, 2002 at 4:11 am

DESCRIPTION
Asparagus Souffle sandwiches

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
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Asparagus Souffle Sandwiches

2 Tbs (30 ml) soft butter
6 slices white or whole wheat bread
18 spears cooked asparagus
3 eggs separated
1 tsp (5 ml) Dijon mustard
1/2 tsp (2 ml) Worcestershire sauce
Salt and freshly ground pepper to taste
3/4 cup (180 ml) grated Gruyere, Swiss, or sharp
Cheddar cheese

Spread the butter on the bread and arrange on a lightly greased baking
sheet. Place three asparagus spears on each slice of bread. Whip the
egg whites until stiff. Whisk together the egg yolks, mustard,
Worcestershire sauce, salt, and pepper. Add the cheese to the egg
yolk mixture and fold into the egg whites. Divide the egg mixture
between the slices of bread, mounding it high in the center of each.
Bake in a preheated 350F (180C) oven until puffed and lightly browned,
about 15 minutes. Serve immediately. Serves 6.

Bon appetit from the Chef at World Wide Recipes

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