Souffle:
1 cup heavy cream
1/3 cup freshly grated parmesan cheese
1/3 cup garganzola cheese grated or crumbled
4 eggs slightly beaten
2 T fresh basil, finely snipped
Scant pinch of red pepper flakes (be careful, not too much)
Dash of salt
1/4 teaspoon nutmeg
Wisk together all ingredients. Spray 10 ramekins with vegetable oil spray and place in 1 inch water bath in baking pan. Set aside.
Cook Cappelini or angle hair pasta in boiling, salted water until just tender, about 3 minutes. Rinse in cold water and drain thoroughly. Fill ramekins about 1/2 full. Divide cream mixture among ramekins. Bake at 400 degrees until light brown and puffed. These must be served immediatly, so prepare the following.
Cook 20 spears of fresh asparagus in salted water until just tender. Drain & set aside.
Toast almonds (that have been sprayed with vegetable oil and lightly salted) until very lightly browned. Set aside.
Bake large salmon filet in 450 degree oven until opaque. Do not overcook. Can be made ahead of souffle and warmed. We sprinkle with light seasoned salt. Don't over season. Cut in 10 equal portions.
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Dill Sauce:
1 T. butter
1 T. flour
1 T. fresh dill or 1 teaspoon dried (snip finely)
1 small pinch red pepper flakes
Salt to taste
2 cups skim milk
2 egg yolks
Juice of 1/2 lemon (add more if desired)
Combine ingredients in top of double boiler, wisk together until butter has melted.
Wisk into mixture and cook until slightly thickened.
Beat together and add to hot mixture, wisking constantly.
Cook to consistency of pancake syrup. Adjust seasonings if needed.
To assemble: Cover warmed plates with sauce. Unmold souffle in center. Top with salmon. Add more sauce on salmon. Place two asparagus spears on side and garnish with toasted almonds, tiny lemon silver and snipped fresh parsley.
Serve with corn mini muffins and crisp green salad.
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