Asparagus-Swiss Souffle Recipe

Directions:

1. Preheat oven to 325°F Spray a 1-1/2 quart souffle dish with nonstick cooking spray.
2. In a large saucepan, melt the butter over medium heat, add the onion and saute for 5 minutes or until soft. Stir in the flour, salt and pepper and cook for 2 minutes or until bubbly. Add the milk and cook, stirring constantly, for 5 minutes or until the sauce thickens. Add the cheese and stir until melted.
3. In a small bowl, whisk the egg substitute (or the whole eggs). Whisk in a little (about 1/4 cup) of the hot cheese sauce, then return this egg mixture to the saucepan and whisk until well blended. Remove from the heat and fold in the drained asparagus.
4. In a medium-sized bowl, using an electric mixer set on high, beat the egg whites until stiff peaks form. Fold the hot cheese sauce into the whites, then spoon into the souffle dish.
5. Place the souffle on a baking sheet and bake for 50 mintues or until golden brown and puffy.