Asparagus Souffl

4 Servings

3 Tbl Butter
3 Tbl Flour
1/2 Cup Milk
1/2 Cup Chicken Broth
4 Eggs, Separated
1 Tsp Salt
Pinch White Pepper
2 Tbl Parmesan Cheese, Grated
1 1/3 Cups Asparagus, Chopped Cooked & Drained
Pinch Cream Of Tartar

Melt butter in a saucepan over moderate heat. Blend in flour, slowly stir in milk & broth and heat, stirring until thickened. Beat egg yolks lightly, blend in a little of the hot sauce and then stir back into the pan; heat and stir over lowest heat for about 2 minutes. Off heat

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