As a home-economics major at Mississippi State University in the 1970s, I took many courses that were challenging — especially toward the end of my four years, as classes became increasingly difficult.
An advanced foods class that I took proved a memorable one. During the end of the semester, we went to the foods lab and were divided into groups. Each group was to draw two slips of paper with dishes to research and prepare to make in class. Lucky me, we drew Baked Alaska and a soufflé.
I am glad my semester grade did not depend on this activity alone. Our Baked Alaska looked more like the Hawaiian Islands, and our soufflé resembled a pancake. I have avoided these dishes and cringed at the thought of both of them. More than 50 years later, a friend gave me a soufflé dish along with a recipe for a no-fail asparagus soufflé. After deciding to give it the old college try, it has remained one of my very favorite dishes.
The recipe is actually different from any of the soufflé rules that you would follow, but it works. I hope you will give it a try. Thanks for reading.
ASPARAGUS SOUFFLÉ
4 eggs
1 (15½-ounce) can asparagus spears, drained and mashed
1½ cups sharp cheddar cheese, grated
1 cup mayonnaise
1 can cream of mushroom soup
Preheat oven to 350 degrees. Beat eggs and add remaining ingredients; whisk until combined. Pour into a lightly greased 1½ quart soufflé dish. Place the soufflé dish in a second larger baking dish with 2 inches of water. Bake for 1 hour.
- This article first appeared in Leflore Illustrated, a quarterly magazine published by The Greenwood Commonwealth.
