Chef John's Asparagus Souffle Recipe - Allrecipes.com
Chef John's Asparagus Souffle Recipe
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Asparagus Soufflé
See how easy it is to whip up a light, fluffy soufflé. See more
  • READY IN 50 mins

Chef John's Asparagus Souffle

Recipe by  

"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 Edit and Save

Original recipe makes 4 individual souffles Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    50 mins

Directions

  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
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Reviews More Reviews

Most Helpful Positive Review
May 09, 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.

 
Most Helpful Critical Review
Apr 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.

 
Sep 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!

 
Jul 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!

 
Dec 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!!

 
Nov 21, 2012

Fantastic, going to try spinach next.

 
Mar 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.

 
Apr 09, 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 with sandwich slices of Swiss cheese because that was the only cheese I had, and it turned out BEAUTIFULLY. Can't wait to try this with all kinds of other veggies!

 

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Nutrition

  • Calories
  • 239 kcal
  • 12%
  • Carbohydrates
  • 10.9 g
  • 4%
  • Cholesterol
  • 221 mg
  • 74%
  • Fat
  • 16.2 g
  • 25%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 14.1 g
  • 28%
  • Sodium
  • 657 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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