Ingredients

2-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
2 eggs, beaten
1 C. low fat Swiss cheese, grated
1 C. cooked low fat turkey bacon, diced
2 tsp. canola oil
2 Tbsp. parmesan cheese
1 Tbsp. cornstarch, or arrowroot powder
1/4 C. chicken stock, low fat, low sodium
2 egg whites, beaten until stiff

Cooking Instructions

Preheat oven to 350 degrees F. Steam the asparagus in a metal steamer over boiling water for 5 to 6 minutes. Drain. Combine the asparagus with the eggs, Swiss cheese, turkey bacon, oil, and parmesan cheese. Combine the cornstarch or arrowroot powder with the chicken broth and stir until smooth. Add to the asparagus mixture. Fold in the beaten egg whites until they disappear. Pour the mixture into a greased souffle‚ dish and bake for 25 to 30 minutes until puffed and firm.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)