Chef John's Asparagus Souffle recipe

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Ingredients

1 bunch asparagus, trimmed and cut into 1/2-inch pieces
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup cold milk
1 teaspoon kosher salt
1 pinch cayenne pepper, or to taste
½ clove garlic, minced
4 eggs, separated
½ cup grated sharp white Cheddar cheese

Nutrition Info

238.8 calories
carbohydrate: 10.9 g
cholesterol: 198.6 mg
fat: 16.2 g
fiber: 2.5 g
protein: 14.1 g
saturatedFat: 8.8 g
servingSize: -
sodium: 657.5 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook asparagus in a saucepan of boiling water until bright green but still crisp, about 2 minutes. Transfer asparagus to ice water to stop the cooking process. Drain and set aside.

  2. Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 2 minutes.

  3. Whisk milk into butter-flour mixture, bring to a simmer and cook until thick, 2 to 3 minutes. Season with salt and cayenne pepper.

  4. Place milk mixture, garlic, and asparagus in a blender and puree until smooth.

  5. Pour asparagus mixture into a large bowl, stir in egg yolks and Cheddar cheese.

  6. Preheat oven to 375 degrees F (190 degrees C)

  7. Generously butter 4 (6-ounce) ramekins

  8. Beat egg whites in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak

  9. Stir half of egg whites into asparagus cheese mixture until just combined. Gently fold remaining egg whites into mixture.

  10. Fill prepared ramekins about 3/4 full and place on a baking sheet, bake in the preheated oven until edges are golden brown, about 20 to 25 minutes

Recipe Yield

4 individual souffles

Recipe Note

Contrary to popular belief, souffles are not very difficult, as long as you respect the laws of physics. I hope you give this recipe a try, and also experiment with other vegetables. Broccoli, artichokes, leeks, spinach, or any other edible plant you can puree should work with the same basic procedure.

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