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

Read Reviews (12)

"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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Original recipe makes 4 individual souffles Change Servings
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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
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 30 mins
  • READY IN 50 mins
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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.

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Most Helpful Critical Review
Jun 07, 2013

I love chef John's recipes, so it is hard for me to critizice him, but this soufflé had a terrible texture. Felt like nasty, watery scrubled eggs. When I took out of the oven it looked exactly like his in the video, so I was very excited... This was the only recipe I followed from All Recipes that I could not eat. Not sure if I did something wrong, but I will not try it again to find out. Terrible!

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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!

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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!

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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.

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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!!

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Nov 21, 2012

Fantastic, going to try spinach next.

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Apr 01, 2013

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!

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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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