Asparagus Souffle Recipe

Ingredients for Asparagus Souffle

• 4 tablespoons (1/2 stick) unsalted butter
• 4 tablespoons all-purpose flour
• 2 cups whole milk
• Eggs
• 1 cup cooked and finely chopped asparagus
• 1/2 teaspoon salt

How to Make Asparagus Souffle

1. Preheat oven to 325°F (160°C). Grease a 1.5-quart souffle dish and set aside.
2. Melt 4 tablespoons (1/2 stick) of butter in a medium saucepan over medium heat. Whisk in 4 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (roux).
3. Gradually whisk in 2 cups of milk, stirring constantly until the sauce thickens and comes to a simmer. Reduce heat to low and cook for 1-2 minutes, stirring constantly.
4. In a separate bowl, whisk together 4 large egg yolks until pale and thick. Add 1 cup of cooked and finely chopped asparagus and 1/2 teaspoon of salt. Gradually whisk the yolk mixture into the warm sauce.
5. In a clean, dry bowl, beat 4 large egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the asparagus mixture in three additions, being careful not to deflate the egg whites.
6. Pour the batter into the prepared souffle dish. Place the dish in a larger baking pan and pour enough hot water into the pan to come halfway up the sides of the souffle dish (bain-marie).
7. Bake for 45-50 minutes, or until the souffle is puffed and golden brown. Do not open the oven door during baking.
8. Let the souffle rest for 5 minutes before serving immediately.