Fresh asparagus and sharp white Cheddar cheese give this savory souffle its bright color and bold flavors.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
239 Calories
Recipe Instructions
Step 1
Preheat oven to 375 degrees F (190 degrees C)
Step 2
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.
Step 3
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.
Step 4
Whisk milk into butter-flour mixture; bring to a simmer and cook until thick, 2 to 3 minutes. Season with salt and cayenne pepper.
Step 5
Place milk mixture, garlic, and asparagus in a blender and puree until smooth.
Step 6
Pour asparagus mixture into a large bowl; stir in egg yolks and Cheddar cheese.
Step 7
Generously butter 4 (6-ounce) ramekins
Step 8
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
Step 9
Stir half of egg whites into asparagus cheese mixture until just combined. Gently fold remaining egg whites into mixture.
Step 10
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
Ingredients
2 tablespoons all-purpose flour
4 eggs, separated
2 tablespoons unsalted butter
1 cup cold milk
1 teaspoon kosher salt
1 pinch cayenne pepper, or to taste
1 bunch asparagus, trimmed and cut into 1/2-inch pieces
