Chef John's Asparagus Souffle recipe
All Recipes Side Dish Casseroles
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 caloriescarbohydrate: 10.9 gcholesterol: 198.6 mgfat: 16.2 gfiber: 2.5 gprotein: 14.1 gsaturatedFat: 8.8 gservingSize: -sodium: 657.5 mgsugar: 5.3 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Asparagus Souffle
Directions
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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