Recipe by 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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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!
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!!
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.
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!
* 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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