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Chef John's Asparagus Souffle
Chef John's Asparagus Souffle
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Asparagus and white Cheddar souffle: vibrant color, bold flavors.
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
  • 0.5 clove garlic, minced
  • 4 eggs, separated
  • 0.5 cup grated sharp white Cheddar cheese
Instructions:
  • Blanch asparagus in boiling water until vibrant green yet still slightly crunchy, for approximately 2 minutes. Shock the asparagus in ice water to halt the cooking. Drain and set aside.
  • In a saucepan over medium-low heat, melt butter until smooth and bubbling. Add flour and stir until it forms a golden-brown paste, around 2 minutes.
  • Gradually whisk in milk to the butter-flour mixture until thickened by simmering for 2 to 3 minutes. Season with salt and cayenne pepper.
  • Blend together the milk mixture, garlic, and asparagus until silky smooth.
  • Transfer the asparagus mixture to a large bowl and gently mix in the egg yolks and Cheddar cheese.
  • Preheat your oven to a toasty 375 degrees F (190 degrees C).
  • Thoroughly coat 4 (6-ounce) ramekins with rich butter.
  • Whisk egg whites in a large glass or metal bowl until soft peaks form. When you lift the whisk, the egg whites should hold soft mounds, not sharp peaks.
  • Combine half of the fluffy egg whites with the asparagus and cheese mixture, and then gently fold in the rest of the egg whites until fully incorporated.
  • Fill ramekins 3/4 full and place on a baking sheet; bake until edges are golden brown, 20 to 25 minutes in preheated oven.

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