Chef John's Asparagus Souffle

Ingredients

• Servings: 4
• 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
• 1/2 clove garlic, minced
• 4 eggs, separated
• 1/2 cup grated sharp white cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• 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.
• 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.
• whisk milk into butter-flour mixture; bring to a simmer and cook until thick, 2 to 3 minutes. season with salt and cayenne pepper.
• place milk mixture, garlic, and asparagus in a blender and puree until smooth.
• pour asparagus mixture into a large bowl; stir in egg yolks and cheddar cheese.
• preheat oven to 375 degrees f (190 degrees c)
• generously butter 4 (6-ounce) ramekins
• 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
• stir half of egg whites into asparagus cheese mixture until just combined. gently fold remaining egg whites into mixture.
• 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