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My review
Chef John's Asparagus Souffle
Chef John
"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 calsOriginal recipe yields 4 servings (4 individual souffles)
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Directions
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Prep
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Cook
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Ready In
- 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.
- 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.
- Whisk milk into butter-flour mixture; bring to a simmer and cook until thick, 2 to 3 minutes. Season with salt and cayenne pepper.
- Place milk mixture, garlic, and asparagus in a blender and puree until smooth.
- Pour asparagus mixture into a large bowl; stir in egg yolks and Cheddar cheese.
- Preheat oven to 375 degrees F (190 degrees C)
- Generously butter 4 (6-ounce) ramekins
- 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
- Stir half of egg whites into asparagus cheese mixture until just combined. Gently fold remaining egg whites into mixture.
- 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 g fat; 10.9 g carbohydrates; 14.1 g protein; 199 mg cholesterol; 657 mg sodium. Full nutrition
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Reviews
Read all reviews 2944 Ratings
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Most helpful positive review
5/9/2012
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
4/7/2013
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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5/9/2012
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...
9/7/2012
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...
12/24/2012
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...
7/6/2012
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!
4/19/2017
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.
12/25/2016
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...
3/31/2013
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...
4/9/2013
This was delicious and not at all difficult! My husband is crazy and doesn't like asparagus, so I used thawed frozen spinach and artichoke hearts with a bit of garlic, and blended the mixture wi...