Makes 6 Asparagus Souffles
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
- 1 bunch asparagus, trimmed, cut into 1/2-inch pieces
- 2 tablespoon butter
- 2 tablespoon flour
- 1 cup cold milk
- 1 teaspoon kosher salt (or 1/2 teaspoon fine table salt)
- cayenne to taste
- 1/2 clove garlic
- 1/2 cup finely grated sharp cheese (white cheddar, Parmesan, etc.)
- 4 large eggs, separated
Blanch the asparagus in boiling salted water for 2 minutes, remove with a strainer to ice water to cool. Drain very well and transfer into a blender, and reserve.
Melt the butter in a saucepan, over medium heat. Add the flour, and cook, stirring, for 3 minutes. Whisk in the cold milk, and bring to a simmer. Cook for 2 minutes, whisking occasionally, until the sauce thickens. Turn off heat and whisk in the salt and cayenne.
Add the white sauce to the blender, along with the garlic clove, and puree the mixture until perfectly smooth. Pour into a mixing bowl. Whisk in the egg yolks and cheese.
In another mixing bowl, whip the egg whites to the soft peak stage. Add half the beaten egg whites to the asparagus mixture, and fold in to combine. Add the last half of the whites and fold in until just combined.
Divide among the 6 buttered ramekins. Bake for 20-25 minutes, or until puffed up and lightly browned. Serve immediately. Note: the soufflés will fall almost as soon as they are out of the oven. This is normal, and how it should be served.