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Asparagus Soufflé

You might think that a dish with a fancy sounding name like asparagus soufflé would be oh-so fussy to make. This video shows you how easy it can be to whip up a light and fluffy soufflé. You’ll get step-by-step instructions for trimming and chopping fresh asparagus. See how to cook it briefly in boiling water so it keeps its beautiful green color, and cool it down in cold water to stop the cooking. Since beaten egg whites give a soufflé its lift, you’ll learn an amazingly easy way to separate eggs into yolks and whites—no fancy equipment needed—and how to beat the whites into soft peaks. What happens to the yolks? They get blended with the cooked asparagus, of course. Nothing wasted here! Get great tips for folding the beaten whites into the asparagus mixture before filling individual ramekins to bake in the oven. What if that light and fluffy soufflé deflates after baking? No worries. That’s exactly what it’s supposed to do! Get the recipe for Asparagus Soufflé.

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  • Carol Delaney-Ridolfi

Can I make this a day ahead and bake the next day?

  • bakergirl

Um, I'm not so sure I'll try this. It doesn't look all that appetizing. My mother was in my office with me and she didn't think it would taste too good. But I might give this a try. It looks fancy. Thanks, Chef!

  • Barbara Pflaumer

looked all over for this