Search thousands of recipes reviewed by home cooks like you.

Chef John's Asparagus Souffle

Chef John's Asparagus Souffle

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Chef John

Chef John

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 221 mg
  • 74%
  • Sodium:
  • 657 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  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
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

BethanyC
14

BethanyC

5/9/2012

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 only thing I would add is more asparagus than called for. I will most definitely cook this again.

foofster82
4

foofster82

9/7/2012

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 and will def make it again!

Seattle2Sydney
4

Seattle2Sydney

7/6/2012

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!

Similar recipes

ADVERTISEMENT