Asparagus and gruyère soufflés
- May 2015
- Serves 6
- Hands-on time 45 min, oven time 25 min
These light-as-a-feather soufflé recipe makes the most of British asparagus. The soufflés can also be made with a fresh, soft goat’s cheese and topped with a grated hard goat’s cheese or parmesan.
- 17.6g (9.6g saturated)
- 12.3g protein
- 6.1g (3g sugars)
Debbie says: “These soufflés are also great made with a fresh, soft goat’s cheese and topped with a grated hard goat’s cheese or parmesan.”
Sauvignon blanc is the go-to grape here – its slightly grassy zing is just right with the asparagus and cheese.
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