Creamy Asparagus Souffle

Light, airy, and packed with vibrant flavors, this Creamy Asparagus Soufflé is the ultimate showstopper for brunches, dinner parties, or any gourmet occasion. Featuring the fresh, earthy taste of blanched asparagus puréed to perfection, this dish achieves a luxurious texture with a silky béchamel base enhanced by Parmesan cheese and a hint of nutmeg. Gently folded egg whites create an irresistible rise, making every bite cloud-like and delicate. Baked to golden perfection in individual ramekins, these soufflés are perfect for an elegant presentation. Serve immediately to savor the full height and creamy decadence of this spring-inspired masterpiece.

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 4

Ingredients

• 300 grams fresh asparagus
• 40 grams unsalted butter
• 40 grams all-purpose flour
• 250 milliliters whole milk
• 50 grams grated Parmesan cheese
• 4 large egg yolks
• 5 large egg whites
• 1 teaspoon salt
• 0.25 teaspoons ground white pepper
• 0.25 teaspoons nutmeg
• 1 tablespoon softened butter
• 1 tablespoon breadcrumbs

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Grease four 1-cup ramekins with the softened butter and coat them with breadcrumbs. Tap out the excess and set the ramekins aside.

Step 3

Trim the woody ends off the asparagus and cut into smaller pieces.

Step 4

Bring a pot of salted water to boil and blanch the asparagus for 3-4 minutes. Drain and transfer to a bowl of ice water to cool. Once cooled, pat dry with paper towels.

Step 5

Blend the asparagus in a food processor or blender until smooth. Set the puree aside.

Step 6

In a medium saucepan, melt the unsalted butter over medium heat. Once melted, stir in the flour and cook for 1-2 minutes to form a roux, stirring constantly.

Step 7

Gradually whisk in the milk, ensuring a smooth mixture. Cook for 3-4 minutes until thickened, then remove from heat.

Step 8

Stir in the Parmesan cheese, salt, white pepper, nutmeg, and the asparagus puree. Mix well.

Step 9

Separate the egg yolks from the whites, ensuring no yolk gets into the whites. Add the yolks, one at a time, to the asparagus mixture, stirring after each addition. Allow the mixture to cool slightly.

Step 10

In a clean mixing bowl, beat the egg whites using a hand or stand mixer until stiff peaks form.

Step 11

Gently fold one-third of the beaten egg whites into the asparagus mixture to lighten it. Then, carefully fold in the remaining egg whites, being cautious not to deflate the mixture.

Step 12

Divide the mixture evenly into the prepared ramekins, filling them about three-quarters full.

Step 13

Place the ramekins on a baking tray and bake for 20-25 minutes, or until puffed and golden brown on top. Avoid opening the oven door during the first 20 minutes to prevent deflating the souffles.

Step 14

Serve the souffles immediately for best results, as they will begin to deflate once removed from the oven.

Nutrition Facts

Serving size	(954.7g)

Amount per serving	% Daily Value*
Calories	1316.3

Total Fat 88.9g	0%
Saturated Fat 48.8g	0%
Polyunsaturated Fat 0.3g
Cholesterol 938.5mg	0%
Sodium 3829.1mg	0%
Total Carbohydrate 70.9g	0%
Dietary Fiber 8.1g	0%
Total Sugars 19.2g
Protein 70.0g	0%

Vitamin D 186.6IU	0%
Calcium 1073.1mg	0%
Iron 11.0mg	0%
Potassium 1399.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.7%

Protein: 20.5%

Carbs: 20.8%