The Co-op Café tries hard to develop vegetable side dishes that compliment our daily specials.  Try this recipe as a side, or make it a meal with a light spring salad.

• 1/2 cup butter, unsalted
• 1/2 cup flour
• 1 1/3 cups milk
• 6 eggs
• 1/2 pound cheese (I suggest shredding some Havarti will Dill in it)
• 1 pound asparagus
• 1 teaspoon sea salt

Pre-heat oven to 350°

Butter a 9×11 inch baking dish that is a least 2 inches deep (or use a 10 inch round cake pan that is at least 2-3 inches deep)

Cut half of the asparagus into small pieces

Cut the tips off of the other half and set aside

Cut up the tipless stems, add them to the first half of the asparagus

*Blanch these, then process them until still chunky but small

Separate eggs

Melt the butter, add the flour, cook for a minute

Add the milk and cook to make a thick paste

It will stick, but do not let it burn

Take off heat

Mix in the egg yolks, the pureed asparagus and half of the cheese

Whip the egg whites until “stiff but not dry” and fold into the rest of the batter

Mix well

Pour into buttered pan

Top with the unblanched batch of tips only and the rest of the cheese

Bake until puffed and golden, about 30-45 minutes

* Blanch — To plunge food into boiling water briefly, then into cold water to stop the cooking process. Blanching is used to firm the flesh, to loosen skins and to heighten and set color and flavor.

Serves 8-10 people