Asparagus Souffle Recipe

Indulge in the light, airy, and utterly delightful flavors of this asparagus souffle. Perfect for a sophisticated brunch or a special dinner, this recipe combines the fresh, green notes of asparagus with the creamy, cheesy goodness of a classic souffle. Follow these steps to create a dish that is bound to impress.

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
• A pinch of cayenne pepper, or to taste
• ½ clove garlic, minced
• 4 eggs, separated
• ½ cup grated sharp white Cheddar cheese

Instructions

Preparing the Asparagus

1. Preheat your oven to 375°F (190°C).
2. Bring a medium pot of salted water to a boil. Add the asparagus pieces and cook until they are bright green and tender, about 2-3 minutes. Drain well and plunge into ice water to stop the cooking process. Drain again and set aside.

Making the Roux

1. In a medium saucepan over medium heat, melt the butter.
2. Stir in the flour and cook, stirring constantly, for about 2 minutes, to make a roux. Be careful not to let it brown.
3. Gradually whisk in the cold milk until the mixture is smooth. Continue cooking and stirring until the sauce thickens, about 4-5 minutes.
4. Remove the saucepan from the heat. Stir in the kosher salt, cayenne pepper, and minced garlic. Set aside to cool slightly.

Combining the Mixture

1. Separate the eggs, placing the whites in one bowl and the yolks in another.
2. Whisk the egg yolks into the slightly cooled sauce one at a time, ensuring each yolk is fully incorporated before adding the next.
3. Stir in the asparagus pieces and grated sharp white Cheddar cheese.

Whipping the Egg Whites

1. Beat the egg whites with a mixer on high speed until stiff peaks form.
2. Gently fold the beaten egg whites into the asparagus mixture, being careful not to deflate the whites.

Baking

1. Pour the souffle mixture into a greased 1 1/2-quart souffle dish.
2. Bake in the preheated oven until the souffle is puffed and golden, about 25-30 minutes. Avoid opening the oven door during the first 20 minutes of baking to prevent the souffle from collapsing.

Serving

Serve the asparagus souffle immediately, as souffles are best enjoyed when they are hot and puffed. This divine souffle pairs wonderfully with a light salad and a crisp white wine, making for an exquisite dining experience.

Bon appétit!

Variations

• Instead of using sharp white cheddar, try experimenting with different types of cheese such as gruyere or goat cheese for a unique twist on the classic recipe.
• Add in some cooked bacon or ham for an extra flavor kick and protein boost.
• For a vegetarian version, omit the meat and add in some sautéed mushrooms for an earthy and rich addition to the souffle.

Tips

• Make sure to beat the egg whites until stiff peaks form for a light and fluffy souffle.
• Folding in the egg whites gently is crucial to maintain the airiness of the souffle mixture.
• Use fresh asparagus for the best flavor, but frozen asparagus can also be used if it is blanched and drained well.
• Leftover souffle can be stored in the refrigerator for up to 2 days, but it will not have the same puffed appearance as when it is freshly baked. Reheat in the oven or microwave before serving.

Conclusion

This asparagus souffle recipe is a delicious way to elevate your meals with its delicate flavors and impressive presentation. Whether served as a brunch centerpiece or a side dish for a dinner party, this dish is sure to impress your guests with its light and airy texture and delectable taste. So next time you have some fresh asparagus on hand, give this recipe a try and experience the delight of a perfectly executed souffle. Happy cooking!