Cheese Soufflé with Asparagus
Servings: 4
Calories: 419kcal
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.
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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.
Video
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