Chef John's Asparagus Souffle
Serves: 6
Lilian Bahringer
1 January 1970
Based on User reviews:
44
Spice
47
Sweetness
54
Sourness
46
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tbsps
Unsalted Butter2 tbsps
All-Purpose Flour1 cup
Milk (cold)1 tsp
Kosher Salt1 pinch
Cayenne Pepper (to taste)1 clove
Garlic (minced)Directions:
1
Cook asparagus in a saucepan of boiling water until bright green but still crisp, about 2 minutes
2
Transfer asparagus to ice water to stop the cooking process
3
Drain and set aside
4
Melt butter in a saucepan over medium-low heat
5
Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 2 minutes
6
Whisk milk into butter-flour mixture; bring to a simmer and cook until thick, 2 to 3 minutes
7
Season with salt and cayenne pepper
8
Place milk mixture, garlic, and asparagus in a blender and puree until smooth
9
Pour asparagus mixture into a large bowl; stir in egg yolks and Cheddar cheese
10
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
11
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
12
Gently fold remaining egg whites into mixture
13
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