ASPARAGUS SOUFFLE RECIPE

Silpoura Clip On Spout Asparague Souffles

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Silpoura Clip On Spout Asparagus Souffle


1 bunch asparagus, trimmed and cut into 1/2 inch pieces
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup cold milk
1 tsp kosher salt
1 pinch cayenne pepper
1/2 clove garlic, minced
4 eggs, separated
1/2 cup grated sharp white Cheddar cheese

 

  1. Cook asparagus in a saucepan of boiling water until bright green but still crips,
    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 salk 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 yorks and Cheddar cheese.

  6. Preheat oven to 375 degreesF (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. Life 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. Attach the Silpoura to bowl and pour asparagus egg mixture into ramekins about 3/4 full and place on a baking sheel; bake in the preheated oven until edges are golden brown, about 20- 25 minutes.

Yield: 4-6 servings

Prep: 20 min
Cook: 30 min

   
 
 
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