Chef John's Asparagus Souffle

Chef John's Asparagus Souffle

15
Chef John 21747

"Contrary to popular belief, souffles are not very difficult, as long as you respect the laws of physics. I hope you give this recipe a try, and also experiment with other vegetables. Broccoli, artichokes, leeks, spinach, or any other edible plant you can puree should work with the same basic procedure."

Ingredients

50 m servings 239 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 199 mg
  • 66%
  • Sodium:
  • 657 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. Whisk milk into butter-flour mixture; bring to a simmer and cook until thick, 2 to 3 minutes. Season with salt and cayenne pepper.
  4. Place milk mixture, garlic, and asparagus in a blender and puree until smooth.
  5. Pour asparagus mixture into a large bowl; stir in egg yolks and Cheddar cheese.
  6. Preheat oven to 375 degrees F (190 degrees C)
  7. Generously butter 4 (6-ounce) ramekins
  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
  9. Stir half of egg whites into asparagus cheese mixture until just combined. Gently fold remaining egg whites into mixture.
  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
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Reviews

15
  1. 27 Ratings

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This was really easy!! Yay!! I was nervous because this was my first souffle. I doubled the recipe with the exception of the eggs. (I only used one extra because I ran out. It still worked.) The...

This is delicious! I modified it as follows: instead of adding the pinch of cayenne, i added two teaspoons of hot curry powder and i used a whole clove of garlic.... the flavor was incredible an...

Delicious and looked great too! Definitely 5 stars. My eight year old son was a bit afraid of the green color, but the rest of us (including his younger brother) thought it was cool!

After reading this recipe, I went to the store, bought the ingredients, and made it the same day. My husband and I loved it. I modified the recipe slightly with more garlic (two cloves which w...

My friend made this for Xmas dinner last night. It was delicious!! The texture is really light and a nice compliment to the heavy meat also we had. She served with red beets and the colors we...

Fantastic, going to try spinach next.

This was delicious and not at all difficult! My husband is crazy and doesn't like asparagus, so I used thawed frozen spinach and artichoke hearts with a bit of garlic, and blended the mixture wi...

Not sure what happened, we've made souffles before. But this one fell drastically, and the texture wasn't right - kind of mushy. We tried baking one longer but that didn't firm it up. The flavor...

Absolutely awesome! I changed nothing except subbing white pepper for the cayenne (didn't have any). One caveat - it makes SIX ramekins, not four - if you watch the video Chef John makes four,...