Asparagus Souffle

An asparagus recipe for gourmets:

1. remove the peel from the asparagus spears so that there are no woody parts left on them and simmer in salted water for ten minutes. Remove and pat well and cool.

2. grind the cooled asparagus in a hand mixer until it is completely smooth, this takes about 2 minutes.

Add the shrimps, the whipped cream and blend until smooth. Season with dill, a touch of cayenne pepper and cognac.

Beat the egg whites with a little salt until they are stiff and firm.

Form the asparagus and crab mixture into a high baking dish, folding in the egg white whites so that no islands of egg white remain. Rest in the refrigerator for a few minutes.

In the meantime, lightly oil a large or 4 portion souffle dish.

Fill the souffle mixture into the mold or ramekins, cover with aluminum foil and bake in a water bath – the easiest way is to use the grease pan of the oven, put the souffle mold or ramekins in it and fill the grease pan with warm water – in the heated oven (200Grd C) for about 30 minutes.

When the surface is firm and at the same time elastic, remove the souffles, loosen them with a sharp kitchen knife, turn them out and serve them on the spot.

Serve with dill sauce and baguette

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