Spinach and Asiago Souffle

Spinach and Asiago Souffle

• 3/4 cup half and half cream


• 2 tablespoons butter


• 1 tablespoon all purpose flour


• 3 large egg whites

• 2 tablespoons chopped shallots


• 2 cups fresh spinach, stems removed, washed, steamed, drained, squeezed dry and finely chopped


• 3/4 cup grated Asiago cheese


• 1/4 teaspoon salt


• 1/4 teaspoon ground black pepper


• pinch ground nutmeg

Preheat oven to 350°F. Butter two individual souffle dishes. Bring cream to boil in medium saucepan. Remove from heat. Melt 1 tablespoon butter in heavy medium saucepan over low heat. Add flour; stir 3 minutes. Gradually whisk in warm cream. Increase heat to medium; whisk constantly until mixture is thick and smooth, about 4 minutes. Remove sauce from heat.  Cool slightly.

Melt 1 tablespoon butter in large skillet over medium heat. Add shallots; sauté until tender, about 3 minutes. Transfer to large bowl. Mix in sauce, spinach, cheese (reserving 2 tablespoons for later), salt, pepper and nutmeg. (Can be made 2 hours ahead. Cover and let stand at room temperature. Stir over low heat until just lukewarm before continuing.)

Using electric mixer, beat egg whites in large bowl until stiff but not dry. Fold whites into spinach mixture in 2 additions. Transfer to prepared baking dishes. Sprinkle with 2 tablespoons of grated cheese. Bake until puffed and set about 20 minutes