Chef John's Asparagus Souffle

Chef John's Asparagus Souffle
  • 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


  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

03/26/2018
Chef John's Asparagus Souffle, recipe PT15M PT1H 5 455 calories

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