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Chef John's Asparagus Souffle

Rated as 4.23 out of 5 Stars
57k

"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."
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Ingredients

50 m servings 239
Original recipe yields 4 servings (4 individual souffles)

Directions

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  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

Nutrition Facts


Per Serving: 239 calories; 16.2 10.9 14.1 199 657 Full nutrition

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Reviews

Read all reviews 32
  1. 48 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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Most helpful positive review

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...

Most helpful critical review

Not sure what happened, we've made souffles before. But this one fell drastically, and the texture wasn't right - kind of mushy. We tried baking one longer but that didn't firm it up. The flavor...

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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...

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 we...

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 an...

This was fantastic - I placed phyllo dough squares in a muffin pan and then poured souffle in the cups - made for an awesome looking veg dish that was delicious.

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!

I am very much a beginner cook, just retired husband. This will be one of my keeper recipes though. Used broccoli instead of asparagus, put way too much in, added extra cheese, didn't have ramik...

After reading this recipe, I went to the store, bought the ingredients, and made it the same day. My husband and I loved it. I modified the recipe slightly with more garlic (two cloves which w...

Fantastic, going to try spinach next.

Looked fancy and tasted great...They were easy to prepare, I prepared them early and let them sit for a few hours...put them in the oven and they were still puffy and tasty!