ham, asparagus and cheese souffle.

I made these individual souffles for a girlie birthday brunch. This recipe works wonderfully family style, too. Makes 6 individual souffles or one 13 by 9 dish.

1 to 2 bunches asparagus, washed, sliced into 1 inch pieces and steamed

2 c. ham, sliced into 1 inch pieces

1 1/2 c. cheddar, shredded

1 1/2 c. parmesan, shredded

12 eggs

3 c. milk

1 1/2 t. salt

1 t. pepper

Wash your asparagus and cut into one inch pieces. Steam your asparagus pieces for three to five minutes in a steamer basket over boiling water.

Preheat oven to 350 degrees. Spray six ramakins with cooking spray. In the bottom of each ramakin, place a layer of ham slices. Sprinkle each with a 1/4 cup of shredded cheddar cheese. Place a layer of steamed asparagus pieces in each ramakin. Sprinkle 1/4 cup of shredded parmesan cheese on top. In a bowl, beat two eggs and 1/2 cup milk together. Add 1/4 teaspoon salt and 1/6 teaspoon pepper. Pour eggs mixture over the layers in the ramakins. Repeat five more times for each ramakin. Bake for 20 to 25 minutes.

To make the souffle in a 13 by 9 dish, layer ham, cheddar, asparagus and parmesan. Beat a dozen eggs and three cups of milk together. Add salt and pepper. Pour over layers of ham, asparagus and cheeses. Bake for 50 to 60 minutes at 350 degrees.

xx.

val