Asparagus Soufflé

Name: Asparagus Soufflé
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 1 bunch asparagus, trimmed and cut into 1/2-inch pieces; 1 pinch cayenne pepper, or to taste; 4 eggs, separated; 2 Tbsps all-purpose flour; 1 cloves garlic, minced; 1 teaspoon kosher salt; 244 milliliters cold milk; 57 grams grated sharp white Cheddar cheese; 2 Tbsps unsalted butter

Need a lacto ovo vegetarian side dish? Asparagus Soufflé could be an excellent recipe to try. One portion of this dish contains around 14g of protein, 17g of fat, and a total of 244 calories. This recipe serves 4. This recipe covers 17% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 50 minutes. Head to the store and pick up asparagus, garlic, eggs, and a few other things to make it today.

Instructions

Cook asparagus in a saucepan of boiling water until bright green but still crisp, about 2 minutes.

Ingredients you will need

Asparagus

Water

Equipment you will use

Sauce Pan

Transfer asparagus to ice water to stop the cooking process.

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Asparagus

Water

Drain and set aside.

Melt butter in a saucepan over medium-low heat.

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Butter

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Sauce Pan

Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 2 minutes.

Ingredients you will need

All Purpose Flour

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Whisk

Whisk milk into butter-flour mixture; bring to a simmer and cook until thick, 2 to 3 minutes. Season with salt and cayenne pepper.

Ingredients you will need

Cayenne Pepper

Butter

All Purpose Flour

Milk

Salt

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Whisk

Place milk mixture, garlic, and asparagus in a blender and puree until smooth.

Ingredients you will need

Asparagus

Garlic

Milk

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Blender

Pour asparagus mixture into a large bowl; stir in egg yolks and Cheddar cheese.

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Cheddar Cheese

Asparagus

Egg Yolk

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Bowl

Preheat oven to 375 degrees F (190 degrees C)

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Oven

Generously butter 4 (6-ounce) ramekins

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Butter

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Ramekin

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

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Egg Whites