Recipe(tried): Asparagus Angelique

Asparagus Angelique

With fresh spring asparagus, this is truly a heavenly vegetable dish. It is not half bad with the frozen variety. Substitute other vegetables for asparagus; the souffle idea is really dramatic for a party.

2 pounds fresh asparagus or 2 boxes frozen
4 tablespoons butter
6 tablespoons bread crumbs
1/4 teaspoon salt
1/8 teaspoon pepper
3 egg whites
3/4 cup Pancake Batter
1/4 teaspoon salt
2 tablespoons grated cheddar cheese
2 tablespoons grated Parmesan cheese

Parboil asparagus. Cut cooking time down to allow for time in oven. Preheat oven to 400 F. Heat a shallow baking dish with butter. Dish may be 10 inches x 1 1/2 inches round or a 10 inch x 5 inch oblong.

When butter is melted add bread crumbs. Blend together with salt and pepper. Lay asparagus on bed of bread crumbs. Beat egg whites stiff but not dry. Stir cheeses and salt into the pancake batter. Fold in stiffly beaten egg whites. Spread mixture over asparagus and bake at 400 f. for 15 minutes. Serves 6 to 8.

For advance preparation, do everything up to (not including) the beating of egg whites. Twenty minutes before serving take 3 minutes in the kitchen to complete the recipe. It is well worth the effort!

Pancake Batter:

3 eggs
3/4 cup flour
1/8 teaspoon salt
1 teaspoon sugar
1 cup milk
2 tablespoons melted butter

Beat eggs lightly; add dry ingredients alternately with milk. Add melted butter last.

If you own a blender, use it for pancake batters. If not you may have to strain the batter.

When time permits allow the batter to stand at least 2 hours before using. The batter seems to make more tender pancakes if it is made one or two days in advance. It keeps well for 4 days in the refrigeratore. Makes 20 - 24 pancakes.

This Pancake Batter can be used for everything from breakfast pancakes to Crepes Suzette. It is easy to hande in the pan and it stores very well. Most often I make it in double quantity and use it through the week for breakfast pancakes, apple pancake, for one of the different dessert pancakes or even as a base for a souffle recipe.

Lessons in Gourmet Cooking