Asparagus Cheese Soufflé

It's peak asparagus season here in the Northeast U.S., and there is nothing better than freshly harvested asparagus from the garden. I was fortunate enough to receive these stalks from a friend this week. Some were green and some were purple and I have to admit, I couldn't taste any difference. I cut off the tips and peeled the stalks, which were quite thick. I couldn't decide whether to make a soufflé or a frittata, but the soufflé won out since I hadn't made one in quite a while. Soufflés are not that hard to make, despite what many people think. So give it a try and you'll be enjoying a divine concoction in no time at all.

 I sliced the stalks into small pieces, (and peeled them), reserving the tips for later 

I boiled the small slices, then pureed them in a small processor.

I added the pureed asparagus to the roux I made with butter, flour and milk, stirring to incorporate. Then I added the grated cheese. I used a mix of parmigiana and some aged Gouda I brought back from Holland recently. The egg yolks go in next, but being careful not to add them all at once, lest you end up with scrambled eggs.

The beaten egg whites were gently folded in, and the whole mixture was placed in a soufflé dish. I topped it with the small stalks, saving the thicker stalks for another recipe. You could also fold these small stalks right into the soufflé rather than place them on top.

Bake for about 30 minutes. It deflates quickly once removed from the oven, so be sure everyone is sitting at the table when you present it. It just melts in your mouth!

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Asparagus Soufflé

Ingredients:

3 1/2 tablespoons butter

3 tablespoons flour

1 cup milk

1 cup grated cheese (I used aged gouda and parmigiano, but gruyere would be great too)

2 - 2 1/2 cups asparagus, sliced

4 eggs, separated

salt, pepper

a small grinding of nutmeg

Directions:

Preheat oven to 375 degrees.

Cook the asparagus slices in water for 3-4 minutes. Drain, then place in a mini food processor and puree. Set aside.

Whip the egg whites until stiff and set aside.

Make a roux by melting the butter in a saucepan and adding the flour. Stir for a few minutes on low heat. Add the milk slowly and stir with a whisk until smooth. Add the salt, pepper and nutmeg.

Add the pureed asparagus and the grated cheeses to the roux.

Add the egg yolks to the roux slowly. In order not to scramble the eggs, place a little of the roux into the egg yolks and whisk. Keep adding a little more of the roux mixture until the temperature of the eggs starts to feel warmer, then dump the rest of the egg mixture into the roux. Still vigorously to blend.

Add this mixture to the beaten egg whites, folding everything together until blended throughly.

Butter a small soufflé dish and sprinkle grated parmigiano on the interior. Place the soufflé mixture inside and optionally, decorate with reserved small stems of asparagus (which have been boiled for a couple of minutes). 

Place in a 375 degree oven for 1/2 hour. Remove from oven and eat immediately.