Asparagus Souffle

Preparation time: 1 hour Serves: 4-6
0 Vata, -Pitta, -Kapha*
-Vata, -Pitta, +Kapha**

1 cup milk (soy, goat or cow)
3 tbsp ghee
3 tbsp barley flour or whole wheat flour
1 pound fresh asparagus (about 1 cup cooked)
1 egg yolk
½ tsp sea salt
¼ tsp fresh ground black pepper
4 egg whites
1/8 tsp cream of tartar
Paprika as garnish

Wash asparagus and chop into 1 inch pieces. Steam until tender, about 8 minutes.
Melt ghee in medium saucepan; slow stir in the flour. Add the milk gradually, stirring constantly over medium heat. The sauce will thicken as it cooks. Bring the mixture to boil and stir in the cooked asparagus. Reduce heat to low and stir in the egg yolk. The mixture will thicken a bit more as you continue to cook it for another 1 to 2 minutes. Stir in the salt and pepper; remove from heat and let the mixture cool.
Beat egg whites with cream of tartar in a clean pottery, enamel, or stainless steel bowl (plastic will slow down the process somewhat). When egg whites are stiff enough to peak, fold them gently into the cooled asparagus sauce. Place the whole mixture in an ungreased soufflé or baking dish (one that is about half as deep as it is wide). Sprinkle top with paprika. Bake at 325 degrees for 30 to 45 minutes, or until soufflé is firm. The soufflé will keep for a few minutes after taking it out of the oven before it falls, but it is best even immediately.

Comment: This goes well with salad and bread or rice.

Variation: sprinkle with ¼ cup parmesan cheese for Vata
*when made with goat or soy milk and barley flour
**when made with cow’s milk and whole wheat flour