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Asparagus Souffle

This asparagus soufflé recipe will prove once and for all that soufflés are not as temperamental as some make them out to be. Fresh asparagus soufflés would be a great first course, or as a side dish for any special occasion dinner.

Asparagus Souffle
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 bunch asparagus, trimmed, cut into 1cm pieces
  • 1 ½ tablespoons butter
  • 1 ½ tablespoons flour
  • 1 cup cold milk
  • 1 teaspoon kosher salt (or ½ teaspoon fine table salt)
  • cayenne, to taste
  • ½ clove garlic
  • ½ cup finely grated cheese (cheddar, Parmesan, etc.)
  • 4 large eggs, separated
Instructions
  1. Preheat oven to 190°C. Generously butter six (170g) oven-proof ramekins, and set aside until needed.
  2. Blanch the asparagus in boiling salted water for 2 minutes, remove with a strainer to ice water to cool. Drain very well and transfer into a blender, and reserve.
  3. Melt the butter in a saucepan, over medium heat. Add the flour, and cook, stirring, for 3 minutes. Whisk in the cold milk, and bring to a simmer. Cook for 2 minutes, whisking occasionally, until the sauce thickens. Turn off heat and whisk in the salt and cayenne.
  4. Add the white sauce to the blender, along with the garlic clove, and puree the mixture until perfectly smooth. Pour into a mixing bowl. Whisk in the egg yolks and cheese.
  5. In another mixing bowl, whip the egg whites to the soft peak stage. Add half the beaten egg whites to the asparagus mixture, and fold in to combine. Add the last half of the whites and fold in until just combined.
  6. Divide among the 6 buttered ramekins. Bake for 20-25 minutes, or until puffed up and lightly browned. Serve immediately.
Notes
The soufflés will fall almost as soon as they are out of the oven. This is normal, and how it should be served.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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