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.

Chef John
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

239 calories; 16.2 g total fat; 199 mg cholesterol; 657 mg sodium. 10.9 g carbohydrates; 14.1 g protein; Full Nutrition

Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/10/2012
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 only thing I would add is more asparagus than called for. I will most definitely cook this again. Read More
(17)

Most helpful critical review

Rating: 2 stars
04/07/2013
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 wasn't good either - very bland should have added salt and more garlic. The egg and asparagus didn't complement each other at all. Won't try this again. Read More
(1)
51 Ratings
  • 5 star values: 30
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 3
Rating: 5 stars
05/10/2012
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 only thing I would add is more asparagus than called for. I will most definitely cook this again. Read More
(17)
Rating: 5 stars
05/10/2012
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 only thing I would add is more asparagus than called for. I will most definitely cook this again. Read More
(17)
Rating: 5 stars
09/07/2012
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 and will def make it again! Read More
(9)
Advertisement
Rating: 5 stars
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 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!! Read More
(7)
Rating: 5 stars
04/20/2017
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. Read More
(6)
Rating: 5 stars
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 ramikens so used a big casserole dish....it still worked out! Had to cook twice as long but hey - understandable. Very good and easy recipe. Read More
(5)
Advertisement
Rating: 5 stars
07/06/2012
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! Read More
(4)
Rating: 5 stars
03/31/2013
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 was a little too much even for us garlic lovers)and half whipping cream and half milk. I think I would have liked a little more salt. Also this is a great elegant side dish for a company meal. Read More
(3)
Rating: 5 stars
11/21/2012
Fantastic going to try spinach next. Read More
(3)
Rating: 5 stars
07/25/2018
First soufflé ever. Turned out perfect and everyone loved it. I didn t have ramikins so used soup mugs without a problem. Will definitely make again. Read More
(2)
Rating: 2 stars
04/07/2013
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 wasn't good either - very bland should have added salt and more garlic. The egg and asparagus didn't complement each other at all. Won't try this again. Read More
(1)