I’m playing a bit of catchup here. We’ve been super busy and I try and avoid the computer as much as I can when I’m not working. It’s hard to be as interesting writing about dishes you’ve cooked after some time has passed but I’ll persevere.
Gruyere and parmesan cheese soufflé with steamed greens and mustard sauce
Fresh baby asparagus spears, ends removed
Steam for a short time. I use my rice cooker as a steamer.
2 tablespoons dijon mustard
3 tablespoons boiling water
1 tablespoon olive oil
Whisk dijon with a fork and slowly add boiling water still whisking. Add olive oil and continue to whisk for a nice thick creamy sauce.
Compile ingredients and serve.