Asparagus and Gorgonzola souffl


  • 400 g asparagus
  • salt, and freshly ground pepper
  • 50 g butter, plus extra for greasing
  • 3 tbsp '00' flour
  • 200 ml full-fat milk
  • 4 eggs, separated
  • 120 g gorgonzola cheese, chopped into small cubes


Italian Blue Cheese And Fresh Asparagus Combine To Delicious Effect In Gino D'Acampo's Elegant Vegetarian Soufflé

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