Chef John's Asparagus Souffle

4.2
(55)
38 Reviews
17 Photos

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.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on May 8, 2023
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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17
closeup of a white souffle dish with a pale green souffle and crisp-looking browned top
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Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
4
Yield:
4 individual souffles
Jump to Nutrition Facts

Ingredients

  • 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 teaspoon kosher salt

  • 1 pinch cayenne pepper, or to taste

  • ½ clove garlic, minced

  • 4 eggs, separated

  • ½ cup grated sharp white Cheddar cheese

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

Nutrition Facts (per serving)

239 Calories
16g Fat
11g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 239
% Daily Value *
Total Fat 16g 21%
Saturated Fat 9g 44%
Cholesterol 199mg 66%
Sodium 658mg 29%
Total Carbohydrate 11g 4%
Dietary Fiber 3g 9%
Total Sugars 5g
Protein 14g 28%
Vitamin C 7mg 7%
Calcium 227mg 17%
Iron 4mg 19%
Potassium 402mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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