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Home » Recipe Index » Cele-Brunch

Cheese Soufflé with Asparagus

Published: May 9, 2020 · Modified: May 1, 2025 by Kris Longwell · This post may contain affiliate links

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A white plate filled with a serving of cheese soufflé with snipped chives sprinkled on it and fork nearby.
An overhead view of a cheese soufflé with asparagus with a portion missing and a large spoon in the dish and fresh asparagus sitting next to it.

A Soufflé is a classic French dish that is not as difficult to make as you might think.  You can serve this in a larger soufflé dish or individual ramekins.  It’s perfect for brunch, served with our Roasted Tomato and Basil Soup and a green salad with homemade balsamic vinaigrette.  Get ready to impress!

A fully cooked cheese soufflé with cheese in a white dish surrounded by a white linen napkin.

🍶 The Ingredients

The ingredients for cheese soufflé with asparagus may be simple, yet they blend to create a light, airy dish that showcases the elegance of French culinary mastery. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients on a white background for cheese soufflé with asparagus including asparagus, eggs, cheese, butter, flour, milk, chives, and seasonings.

🥦 Substitutions and Variations

  • Vegetables – The sky is the limit. You can easily substitute any type of veggie or use a combination of them. Roasting the vegetables softens them and deepens the flavor. Roasted (and chopped) broccoli and cauliflower are wonderful in this dish. Tomatoes and mushrooms are also amazing. Mix it up!
  • Cheese – Gruyeré is traditional and our favorite. But, you can also go with grated Fontina, Gouda, Swiss, Emmental, or white cheddar. Any melting cheese will work!
  • Flavor enhancers – The addition of chives gives a subtle depth of onion to the soufflé, but not overpowering. You could also include fresh herbs such as thyme, rosemary, basil, or sage. If using dried, only go with a total of 1 tablespoon.

See the recipe card (with video) below for a full list of ingredients and measurements.

👩🏼‍🍳 How To Make Cheese Soufflé with Asparagus

Small pieces of cut asparagus that has been roasted on a small roasting pan and seasoned with salt and pepper.
  1. Step 1: Toss the asparagus with oil, salt, and pepper and bake for 10 minutes.
A person dumping Parmesan cheese from a small glass bowl into a large white bowl that has been greased with softened butter.
  1. Step 2: Grease the dish with butter and sprinkle Parmesan cheese all over it. 
A person pouring milk from a small milk bottle into a silver saucepan with a roux in the bottom of it.
  1. Step 3: Make a roux in a saucepan and whisk in warm milk.
A person dumping an egg yolk from a small white bowl into a saucepan filled with the dough for a cheese soufflé with chives.
  1. Step 4: Once thickened, stir in cheese, Dijon, chives, salt, pepper, and the eggs (1 at a time).
A person holding up a hand-held electric mixer over a bowl of egg whites that have been beaten into soft peaks.
  1. Step 5: Beat the egg whites in a bowl until soft peaks form.
A person using a wooden spatula to fold fluffy egg whites into a soufflé batter in a glass bowl.
  1. Step 6: Gently fold the egg white into the yolk/cheese mixture. 

Expert Tips

We recommend using an electric hand mixer and a metal bowl to beat the egg whites into soft peaks. You want to stop as soon as you can lift the mixers out of the whites and small peaks form. Don’t overmix or the whites will become glossy, which impedes the dramatic rise in the dish.

Gently fold about ⅓ of the whites into the egg mixture. Again, be careful not to overmix. It’s better to have a few streaks of egg whites in the mixture than to completely knock the air out of the whites.

🔥 How to Bake a Soufflé

Roasted pieces of asparagus being dumped from a bowl into a soufflé dish that has been greased with butter and dusted with grated Parmesan cheese.
  1. Step 7: Place the prepared asparagus at the bottom of the soufflé dish.
Soufflé batter being transferred from a glass bowl into a white circular baking dish that has roasted asparagus in the bottom of it.
  1. Step 8: Add the egg mixture and smooth the top with a spatula.
A fully baked cheese soufflé with a browned surface sitting on a blue hot pad on a circular woven place mat.
  1. Step 9: Bake for exactly 27 minutes (no peeking!).
A spoon holding a spoonful of cheese soufflé with asparagus over a baking dish filled with the same.
  1. Step 10: Serve at once!

Expert Tip

We use our 1.5-quart soufflé dish for this recipe. But you can also do these in individual ramekins. We find that ramekins that are 3 to 4 inches in diameter and are 2 to 3 inches tall work best. They often produce a higher rise than the larger single dish.

🙋🏽‍♂️ Frequently Asked Questions

What type of cheese is best for a cheese soufflé with asparagus?

A blend of cheeses such as Gruyère and Parmesan is ideal for a cheese soufflé, as they provide rich flavor and a creamy texture, but you can also experiment with other cheeses like cheddar or goat cheese.

Can I prepare the soufflé mixture in advance?

While it’s best to bake cheese soufflés immediately after mixing to achieve the perfect rise, you can prepare the cheese sauce and roast the asparagus ahead of time, then combine and bake them just before serving.

What can I serve with cheese soufflé and asparagus?

Cheese soufflé with asparagus pairs beautifully with a light spinach salad, crusty bread, or a glass of crisp white wine, making for a delightful and elegant meal.

A partially eaten cheese soufflé with asparagus on a white dinner plate with a fork nearby.

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Ready to impress everyone with this classic French masterpiece? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A fully cooked cheese soufflé with cheese in a white dish surrounded by a white linen napkin.

Cheese Soufflé with Asparagus

Be sure to beat the egg white just until soft peaks form. Don't over-beat them so they become glossy. Then gently fold them into the egg mixture. This will give you the dramatic soufflé that will truly impress your guests.
5 from 1 vote
Print Pin Rate
Course: Brunch, lunch
Cuisine: French
Prep Time: 15 minutes minutes
Cook Time: 37 minutes minutes
Total Time: 52 minutes minutes
Servings: 4
Calories: 419kcal
Author: Kris Longwell

Video

Equipment

  • 1 large soufflé dish (1 ½ qt or 1.4 liters), or 4 small/medium ramekins
  • Hand mixer or stand mixer fitted with the whisk attachment

Ingredients

  • ½ lb asparagus ends trimmed, peeled, and cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1½ teaspoon Kosher salt
  • 1 teaspoon black pepper freshly ground
  • 3 tablespoon Parmesan cheese grated
  • 3 tablespoon unsalted butter plus more for greasing the dish
  • ⅓ cup flour
  • 1 cup whole milk warmed
  • 1 cup Gruyere cheese grated
  • 1 teaspoon Dijon mustard
  • 3 tablespoon chives finely chopped
  • 1 teaspoon Dijon mustard
  • 4 large eggs separated

Instructions

  • Preheat oven to 400°F.
  • Toss the asparagus pieces in the oil and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper.
  • Place the asparagus on a baking sheet and roast in the oven for 10 minutes. Set aside.
  • Liberally grease the soufflé dish (or ramekins) with butter. Sprinkle the Parmesan cheese all over the insides and bottom of the dish. It's okay if there is excess in the bottom of the dish.
  • In a medium saucepan, heat the butter over medium-low heat. Add the flour and whisk to fully incorporate. Cook for 1 to 2 minutes. Don't let it begin to brown.
  • Slowly whisk in the warmed milk, and bring to a simmer, or boil. Continue whisking and cooking until very thick, about 3 to 5 minutes.
  • Remove from heat and mix in the cheese, Dijon, chives, ½ teaspoon salt, and ¼ teaspoon of black pepper.
  • Gently stir in the egg yolks one at a time. Making sure they are fully incorporated before adding the next yolk.
  • In a large bowl (metal or glass), add the egg whites with a pinch of salt. Use a hand mixer on high to beat them until soft peaks just form. Don't over-beat them!
  • Add about ⅓ of the egg whites to the yolks/cheese mixture and gently fold them with a wooden spoon or whisk. Add the remaining whites and fold together until just combined. Don't overwork the mixture (it's okay if some white streaks are visible).
  • Transfer the asparagus into the bottom of the dish and then pour in the egg mixture, using a spatula to gently smooth the top.
  • Place the dish in the oven (400°F) and bake for 27 minutes.
  • Remove from oven and serve immediately.

Notes

We use a soufflé dish that is about 6½ inches wide and about 3 inches tall.  You can also use individual ramekins, no smaller than 2 inches wide (up to 4 inches wide) or 1½ inches deep. 
The asparagus can be roasted up to several hours in advance.  We don’t recommend doing any of the other steps in advance.
Gruyere cheese is our favorite, but shredded Swiss, white cheddar, or fontina are all great choices.  Or a combination of them!  You’ll need 1 cup of cheese, plus the grated Parmesan for sprinkling on the greased dish.
IMPORTANT: Don’t open the oven door to peek before 25 minutes!  If at 25 minutes, you feel it is browning too much on top, gently cover with a piece of foil.
It is normal for the soufflé to deflate somewhat after it is served.  Don’t worry, it’s still just as delicious!

Nutrition

Calories: 419kcal | Carbohydrates: 14g | Protein: 22g | Fat: 26g | Saturated Fat: -4g | Cholesterol: 254mg | Sodium: 1157mg | Potassium: 302mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1504IU | Vitamin C: 4mg | Calcium: 491mg | Iron: 3mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

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Comments

  1. Wes says

    March 18, 2025 at 2:58 pm

    5 stars
    This dish will certainly impress your guests. It’s also light airy and delicious!

    Reply
  2. desire crittenden says

    May 10, 2020 at 3:29 pm

    Happy aniversary <3

    Reply
    • Kris Longwell says

      May 11, 2020 at 11:38 am

      Thank you so so much!!!! xoxo

      Reply
5 from 1 vote

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