CHEF JOHN'S ASPARAGUS SOUFFLE
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.
Provided by Chef John
Categories Side Dish Casseroles
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
- 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.
- Whisk milk into butter-flour mixture; bring to a simmer and cook until thick, 2 to 3 minutes. Season with salt and cayenne pepper.
- Place milk mixture, garlic, and asparagus in a blender and puree until smooth.
- Pour asparagus mixture into a large bowl; stir in egg yolks and Cheddar cheese.
- Preheat oven to 375 degrees F (190 degrees C)
- Generously butter 4 (6-ounce) ramekins
- 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
- Stir half of egg whites into asparagus cheese mixture until just combined. Gently fold remaining egg whites into mixture.
- 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
Nutrition Facts : Calories 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, Sodium 657.5 mg, Sugar 5.3 g
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Dedan Kiragu
[email protected]I added some chopped ham to this souffle, and it was delicious! It's a great way to add some extra protein to the dish.
Kakorri
[email protected]I'm gluten-free, so I used gluten-free flour in this recipe. It turned out just as well as the regular flour version.
Camsuper11 Sanchez
[email protected]This was my first time making a souffle, and it turned out great! Thanks for the easy-to-follow recipe.
Md Arzu
[email protected]I'm not a fan of asparagus, but I loved this souffle. The cheese and eggs really mellowed out the asparagus flavor.
Evzil
[email protected]This souffle is a great way to use up leftover asparagus. It's also a very impressive dish to serve to guests.
Sithmi Ahinsa
[email protected]I followed the recipe exactly, but my souffle didn't rise. I'm not sure what I did wrong.
Sunny jutt
[email protected]This souffle was a bit too eggy for my taste. I think I would have liked it better with less eggs.
Natalia Perez
[email protected]I'm not a big fan of asparagus, but I loved this souffle. The cheese and eggs really mellowed out the asparagus flavor.
Lablu Talukder
[email protected]This souffle was a bit more challenging to make than I expected, but it was worth the effort. The flavor was amazing.
Sharif Rahmani
[email protected]I've made this souffle several times now, and it always turns out perfectly. It's a great way to use up leftover asparagus.
Thoko Elsie Nkomo
[email protected]Chef John's asparagus souffle was a hit at my dinner party! It was light and fluffy, with a delicate asparagus flavor.