Asparagus Souffle

Directions

1. 1
   Melt butter and blend in flour, salt and pepper.
2. 2
   Gradually stir in milk and cook, stirring constantly, until thickened. Cool.
3. 3
   Beat egg whites until stiffened.
4. 4
   Then beat yolks until thick and lemon colored.
5. 5
   Stir first mixture gradually into yolks. Fold in whites, asparagus, onion and pimiento.
6. 6
   Pour into a 2-quart casserole dish, place in pan of hot water and bake in preheated 350° oven for 45 minutes or until inserted knife comes out clean.
7. 7
   Serve at once.
8. 8
   Yield: 6 servings.