Asparagus souffle

    50 min

    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.

    6 people made this

    Serves: 4 

    • 1 bunch asparagus, trimmed and cut into 1cm pieces
    • 2 tablespoons unsalted butter
    • 2 tablespoons plain flour
    • 240ml cold milk
    • 1 teaspoon sea salt, or to taste
    • 1 pinch cayenne pepper, or to taste
    • 1/2 clove garlic, minced
    • 4 eggs, separated
    • 60g grated Cheddar cheese

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    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 looks like a paste and light golden brown, about 2 minutes.
    3. Whisk milk into butter-flour mixture; bring up 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 grated cheese.
    6. Preheat oven to 190 C / Gas 5.
    7. Generously butter 4 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 tray; bake in the preheated oven until edges are golden brown, about 20 to 25 minutes.

    See it on my blog

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    Reviews in English (34)


    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.  -  09 May 2012  (Review from Allrecipes US | Canada)


    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!  -  07 Sep 2012  (Review from Allrecipes US | Canada)


    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 were beautifully festive!! The left overs i got to take home are still delicious. I'm going to try to make this at home. Thank you!!  -  24 Dec 2012  (Review from Allrecipes US | Canada)