Laura Jolly


Department: Human Sciences Administration


My recipe story: This recipe is a family treasure and is always on the menu for holiday and special-occasion meals. It is attributed to Katherine Stewart Crump fondly known as “Mamma.” She was my mother’s grandmother and came to the United States from Scotland, settling with her family in Louisiana. Everyone in our family has learned to make this, expanding their culinary skills to fold in the egg whites for a perfect souffle. My brothers like their “own” souffle so we often make extras. It is delicious! I love the history and the memories.

Asparagus Souffle Recipe


  • 2T butter or margarine
  • 2T flour
  • 3/4 cup milk
  • 1 1/2 cups grated sharp cheddar cheese
  • 1 1/2 cups cut green asparagus (I use spears and mash)
  • 1 T grated onion
  • 3 eggs, separated
  • Salt and pepper to taste


  1. Make a cream sauce using the butter or margarine melted over low heat, add flour stirring in well and gradually add while stirring in the milk to form a smooth sauce.
  2. Cook until thickens.
  3. Add the grated onion and grated cheese.
  4. When the cheese has melted, add slowly while stirring the beaten egg yolks.
  5. Blend well and add the asparagus.
  6. Season with salt and pepper to taste.
  7. Fold in the stiffly beaten egg whites and place in a buttered baking dish.
  8. Bake at 350 degrees for 30 minutes until firm.

This serves six to eight.

Recipe Origin: Katherine Stewart Crump, Louisiana