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John's Asparagus Soufflé

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
4 servings
Breakfast French
John's Asparagus Soufflé
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
  • 1/2 clove garlic, minced
  • 4 eggs, separated
  • 1/2 cup grated sharp white Cheddar cheese
Instructions
1
Boil water in a saucepan until it reaches a rolling boil, then carefully add asparagus and cook for approximately 2 minutes or until it turns bright green but still retains its crunch. Immediately transfer the asparagus to an ice bath to halt the cooking process and set it aside for further use.
2
Melt butter in a saucepan over medium-low heat, stirring occasionally. Gradually incorporate flour into the melted butter and continue to cook until the mixture forms a smooth, even paste with a light golden hue, approximately 2 minutes.
3
Combine milk with the butter-flour mixture and whisk until well combined. Bring the mixture to a gentle simmer on low heat and cook for about 2-3 minutes or until it thickens to your liking. Add a pinch of salt and a dash of cayenne pepper for added flavor.
4
Combine the milk mixture, minced garlic, and cooked asparagus in a blender or food processor. Blend until the ingredients are fully incorporated and the mixture is smooth.
5
In a separate bowl, whisk together the asparagus mixture, egg yolks, and grated Cheddar cheese until well combined.
6
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
7
Generously grease four 6-ounce ramekins with melted butter.
8
In a separate, larger bowl, whip egg whites until they become soft and fluffy, forming mounds rather than sharp peaks when lifted.
9
Gently fold half of the whipped egg whites into the asparagus cheese mixture until just combined. Then, gently fold in the remaining egg whites to avoid deflating the mixture.
10
Fill each prepared ramekin about 3/4 full and place them on a baking sheet lined with parchment paper. Bake in the preheated oven for about 20-25 minutes or until the edges are golden brown.