Asparagus and gruyère soufflés
- May 2015
- Serves 6
- Hands-on time 45 min, oven time 25 min
These light-as-a-feather soufflés celebrate British asparagus and rise to the occasion as a starter for an Easter lunch or dinner party. The soufflés can also be made with a fresh, soft goat’s cheese and topped with a grated hard goat’s cheese or parmesan.
Or, combine goat’s cheese and asparagus in this generously proportioned tart to enjoy as a starter or light lunch.
- 17.6g (9.6g saturated)
- 12.3g protein
- 6.1g (3g sugars)
- 50g butter
- 100g rindless gruyère cheese, finely grated (or similar vegetarian hard cheese)
- 500g thin asparagus spears
- 200ml whole milk
- 25g plain flour
- 3 medium free-range eggs, separated
You will also need
- 6 x 250-300ml oval or round ovenproof baking dishes
- Heat the oven to 190°C/170°C fan/ gas 5. Melt the butter in a small pan and use a little of it to brush the insides of 6 x 250-300ml ovenproof baking dishes. Sprinkle a little of the grated cheese into each dish and tip on its side, turning them to coat the insides with the cheese. Put the coated dishes in a baking tray.
- Cut or snap off (and discard) the woody ends from each asparagus spear – you should be left with about 300g. Cut the remainder into 5cm lengths, keeping the tips separate from the stalks. Drop the stalks into a pan of boiling salted water and cook for 6-8 minutes until tender. Drain an d refresh under cold water. Drop the tips into the boiling water and cook for 2-3 minutes until just tender, then drain and refresh. Dry the asparagus pieces on kitchen paper, then tip the stalks into a food processor and blend into a smooth purée. Season lightly and set aside.
- Warm the milk in a small pan until just above blood temperature. Reheat the rest of the melted butter and when it is bubbling hot, stir in the flour and leave it to cook gently for about 30 seconds. Take the pan off the heat and gradually beat in the warm milk with a wooden spoon (or a whisk) until the mixture is smooth. Return the pan to the heat and bring to the boil, stirring. Lower the heat and simmer gently for3-4 minutes, stirring frequently.
- Remove the pan from the heat and stir in the egg yolks, followed by three quarters of the remaining cheese and the asparagus purée. Season to taste with salt and pepper.
- In a large, clean and dry mixing bowl, whisk the egg whites to soft peaks (as you lift out the beaters, you’ll create peaks that will droop over to one side at the very top). Vigorously stir a large spoonful of the beaten egg white into the sauce to loosen it slightly, then very gently fold in the remainder with a metal spoon or balloon whisk, using a figure of eight motion. When mixed, spoon the mixture equally into the prepared dishes, filling them to within 2.5cm of the top, then push the reserved asparagus tips gently into the top of the mixture. Sprinkle lightly with the remaining grated cheese.
- Bake for 20-25 minutes until puffed up, golden and just cooked through. Serve straightaway.
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.”
Watch the recipe video…
Sauvignon blanc is the go-to grape here – its slightly grassy zing is just right with the asparagus and cheese.
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