Chef John's Asparagus Souffle

Chef John's Asparagus Souffle
  • PREP TIME
    20 mins
  • COOK TIME
    30 mins
  • TOTAL TIME
    50 mins
  • SERVING
    4 People
  • VIEWS
    166

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.

Ingridients

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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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Image Step 01
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)

Image Step 02
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.

Image Step 03
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.

Image Step 04
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.

Image Step 05
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.

Image Step 06
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.

Image Step 07
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.

Image Step 08
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.

Image Step 09
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.

Image Step 10
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.

Image Step 11
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.

Myriam Bins

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.2/ 5 ( 55 Ratings)
Total Reviews: (4)
  • Mekhi Okeefe

    My soufflés didn't rise as much as I hoped. Any suggestions?

  • Lavonne Anderson

    Absolutely delicious! The cayenne pepper adds just the right amount of kick. I've made it twice in the last month.

  • Brigitte Reilly

    The texture was perfect. I added a little lemon zest for brightness. Will definitely make again!

  • Leland Lueilwitz

    This recipe is fantastic! I was intimidated by soufflés, but this made it so easy. Everyone was so impressed!

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