1 kg/2 lb. asparagus - 100 g./3
1/2 oz. grated Gruyère cheese - 4 whole eggs and 1 egg
white - butter - salt
Prepare an asparagus purée,
by boiling and blending the asparagus after having removed the
ends. Pour purée into a casserole dish and add cheese
until it has melted. Remove from flame and allow to cool. In
a bowl beat egg yolks and add to the mix. Whip the whites until
stiff, add a pinch of salt and gently incorporate into the mix.
Pour into a soufflé mold lined with butter and cook in
oven at 180° for 25-30 minutes until it turns golden brown (do
not open the oven during cooking). Serve hot in mold.
N.B. Ingredients are given for 4 portions. | 
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 | Cuvé
di Pinot
Santa Margherita
Dry white, from Pinot Bianco and Pinot Grigio vines from the Veneto region. Fragrant bouquet with hint of green apple; dry, lively taste.
Serve at:
8°-10° C.
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