"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
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asparagus, trimmed and cut into 1/2-inch pieces
cayenne pepper, or to taste
grated sharp white Cheddar cheese
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.
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.
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!
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!
Fantastic, going to try spinach next.
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.
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!!
Absolutely awesome! I changed nothing except subbing white pepper for the cayenne (didn't have any). One caveat - it makes SIX ramekins, not four - if you watch the video Chef John makes four, but says that it will make six and he is reserving the rest of the mixture for another purpose. I never would have thought that garlic and cheese would work well with asparagus this way, but it was excellent!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Asparagus Souffle
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 146
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