Asparagus Soufflé

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Asparagus Soufflé

Asparagus Souffle is  a light and simple souffle that is good as either a starter or a light side dish. Impress your friends with this recipe when entertaining next time.


  • 1 lb asparagus spears, bottom ends trimmed and discarded, thick spears peeled, spears cut into 1-inch pieces
  • Salt
  • 1/4 cup chopped shallots
  • 1 clove garlic, chopped
  • 1 teaspoon fresh thyme, chopped, or 1/2 teaspoon dried
  • 4 Tbsp unsalted butter
  • 1/2 cup finely ground dry bread crumbs
  • 3 Tbsp cake flour
  • 1 1/4 cup whole milk
  • 1/4 teaspoon ground nutmeg
  • Pinch dry ground mustard
  • Pinch ground cumin
  • Pinch ground ginger
  • Freshly ground black pepper
  • 1/2 cup grated Gruyere cheese
  • 3 egg yolks, lightly beaten
  • 5 egg whites
  • 6 8-ounce ramekins


  1. Blanch asparagus in boiling salted water for 2 minutes (1 teaspoon of salt for each quart of water). Wash in cool water to stop cooking. Put aside to let cool.
  2. Melt 1 Tbsp butter in a pan on medium heat. Include shallots, garlic, and thyme. Cook until delicate, don’t let brown. Around 4 to 5 minutes. Take from heat.
  3. Put asparagus and shallot mixture in a blender and puree. Measure 1/4 cup of purée.
  4. Butter 6 8-ounce ramekins. Coat well with the bread crumbs, holding any remaining bread crumbs.
  5. Make a béchamel sauce. Over medium heat, get 3 Tbsp butter and melt in a medium pot. Include the cake flour and whisk to completely mix the flour into the spread, continue to mix for a few minutes. Try not to let brown. Slowly, add the milk to the mixture, gradually, whisking always. Blend in 1/2 teaspoon of salt, the nutmeg, cumin, mustard, ginger, and ground black pepper. Bring down the heat to low and let cook for 15 minutes, stirring from time to time to keep the mixture from becoming stuck to the pan.
  6. After 15 minutes, remove the béchamel from the heat and mix in the cheddar. Exchange the béchamel and the asparagus mixture to a large mixing bowl. Taste the mixture and adjust the seasonings. The souffle base ought to be seasoned. Mix in the egg yolks until well combined.
  7. Preheat stove to 400°F.
  8. Prepare to make a water bath. Have prepared a baking dish. Put on a pot of water to bubble.
  9. Add a bit of salt to the egg whites and using a blender, beat the egg whites to firm but soft, relatively stiff,peaks. Do not over-beat. Use a spatula to first fold in one quarter of the beaten egg whites into the asparagus blend, then the remainder. Try to be gentle to avoid from deflating the egg whites.
  10. Fill ramekins with the blend up to a quarter-inch from the top. Place the ramekins in the bain marie baking dish. Place baking dish on the center rack in the oven. Empty boiling water into the baking dish around the ramekins until the water comes midway up the sides of the ramekins.
  11. Bake for 10 minutes at 400°F, turn down the heat to 350°F and continue baking for around 15 minutes more, until puffed up and browned.