Chef John's Asparagus Souffle
A delicate and ethereal Asparagus Souffle, a testament to the simple elegance of spring's bounty. This recipe transforms humble asparagus into a show-stopping dish that's surprisingly approachable, proving that soufflés are not just for culinary experts. Prepare to impress with this light, flavorful, and visually stunning creation.
Nutrition
-
Carbohydrate
11 g
-
Cholesterol
199 mg
-
Fiber
3 g
-
Protein
14 g
-
Saturated Fat
9 g
-
Sodium
658 mg
-
Sugar
5 g
-
Fat
16 g
-
Unsaturated Fat
0 g
DIRECTIONS
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01 Step
Recipe View
5 mins
Blanch the Asparagus: Immerse the asparagus in a saucepan of rapidly boiling water until vibrantly green yet still slightly crisp, approximately 2 minutes. Immediately transfer to an ice bath to halt further cooking. Drain thoroughly and set aside. (Prep time: 5 minutes)
02 Step
Recipe View
2 mins
Prepare the Roux: In a saucepan over medium-low heat, melt the butter. Whisk in the flour, stirring continuously until the mixture forms a smooth, pale golden paste (a roux), about 2 minutes. This is the foundation of your soufflé, so ensure it's smooth and lump-free.
03 Step
Recipe View
3 mins
Create the Base: Gradually whisk in the cold milk into the roux, ensuring no lumps form. Bring the mixture to a gentle simmer, cooking until it thickens to a béchamel-like consistency, approximately 2-3 minutes. Season with salt and cayenne pepper to taste.
04 Step
Recipe View
2 mins
Asparagus Infusion: Combine the milk mixture, minced garlic, and blanched asparagus in a blender. Puree until exceptionally smooth. This vibrant green puree is the essence of your soufflé.
05 Step
Recipe View
2 mins
Enrich the Base: Pour the asparagus puree into a large bowl. Stir in the egg yolks and grated Cheddar cheese until well combined. This will add richness and depth of flavor to the soufflé.
06 Step
Recipe View
1 mins
Preheat the Oven: Preheat your oven to 375 degrees F (190 degrees C). Ensure the oven rack is positioned in the center for even baking.
07 Step
Recipe View
1 mins
Prepare the Ramekins: Generously butter four (6-ounce) ramekins. This will help the soufflés rise evenly and prevent sticking.
08 Step
Recipe View
5 mins
Whip the Egg Whites: In a large, impeccably clean glass or metal mixing bowl, beat the egg whites with an electric mixer until soft peaks form. The peaks should gently curl over when the beaters are lifted. Be careful not to overbeat.
09 Step
Recipe View
5 mins
Incorporate Egg Whites: Gently stir approximately half of the beaten egg whites into the asparagus cheese mixture until just combined. This lightens the base. Then, delicately fold in the remaining egg whites, being careful not to deflate them. This step is crucial for achieving a light and airy soufflé.
10 Step
Recipe View
23 mins
Bake the Soufflés: Fill the prepared ramekins about 3/4 full with the soufflé mixture. Place the ramekins on a baking sheet and bake in the preheated oven until the edges are golden brown and the soufflés are puffed up, approximately 20-25 minutes. Resist the urge to open the oven door during baking.
11 Step
Recipe View
1 mins
Serve Immediately: Serve the soufflés immediately after baking. They will begin to deflate shortly after being removed from the oven. Present them with pride and enjoy the applause.
For an extra layer of flavor, consider adding a pinch of nutmeg to the béchamel sauce.
The quality of your ingredients will directly impact the flavor of the soufflé. Use fresh, high-quality asparagus and sharp Cheddar cheese.
Ensure your egg whites are at room temperature for optimal volume when whipping.
Do not overmix the batter once the egg whites are added, as this will deflate the soufflé.
Serve immediately, as soufflés are best enjoyed fresh from the oven.
RECIPE REVIEWS
Avarage Rating:
4.2/ 5 ( 55 Ratings)
Total Reviews: (4)
Mekhi Okeefe
Jan 15, 2025My soufflés didn't rise as much as I hoped. Any suggestions?
Lavonne Anderson
Sep 2, 2024Absolutely delicious! The cayenne pepper adds just the right amount of kick. I've made it twice in the last month.
Brigitte Reilly
Jul 3, 2024The texture was perfect. I added a little lemon zest for brightness. Will definitely make again!
Leland Lueilwitz
Nov 26, 2023This recipe is fantastic! I was intimidated by soufflés, but this made it so easy. Everyone was so impressed!