Review of last recipe. As I had thought, it was weird ... especially with the butter sauteed cinnamon sugared apples. I sauteed mushrooms in marsala and the whole thing tasted good, but I just don't get it. In what context these would be served? I guess as a side dish with poultry? And, mine were too big, so they looked funny too.

TODAY'S RECIPE - ASPARAGUS SOUFFLE

1 lb. thin stalked asparagus, cut diagonally into 1 1/2" lengths
4 tbsp flour
4 tbsp butter
1 1/2 c milk
3 large eggs
1/8 tsp cream of tartar
1/4 tsp cayenne pepper
2 tbsp chopped pimentos
2 tbsp finely chopped green pepper
2 tbsp finely chopped celery
2 tbsp minced onion
1 tsp salt

Cook the asparagus in boiling water with 1/2 tsp salt for 3-5 minutes, until just tender. Drain, reserving 1/2 cup of the cooking liquid.

Separate the eggs. Beat the yolk until lemony in color and then beat the whites with the cream of tartar until stiff, but not dry.

In a heavy saucepan, melt the butter and add the flour gradually, stirring until smooth and without lumps. Mix the milk with the asparagus liquid and begin to add to the flour and butter in a slow, steady stream, stirring constantly until smooth and thick. Remove from heat, beat a half cup of the sauce into the beaten egg yolks and then add the yolks to the sauce. mix in chopped vegetables and seasonings. Gently fold in stiff egg whites.

Pour into a prepared souffle dish and place on the center rack of a 350 degree oven. Bake for 50 minutes without opening the oven door for any reason. After 50 minutes, peek in and bake for a few minutes more if the top isn't brown.

Serves 8-10 as side dish