- Preparation: 30 minutes
- Cook: 35 minutes
- Serves 4
Ingredients
- 500 g green asparagus
- 4 eggs
- 20 cl milk
- 100 g Parmesan cheese
- 1 tbsp butter
- 1 tbsp flour
- Espelette pepper
- Coarse salt
- Porcelain soufflé dish
- 20 g butter
- Flour
Preparation
- Prepare the asparagus: Trim the tough ends from the asparagus spears. Gently scrape the stems from tip to base to remove any tough bits. Bundle them together and bring 4 liters of coarsely salted water to a boil.
- Cook the asparagus: Blanch the asparagus in the boiling water for 10 minutes until just tender-crisp. Shock in ice water to stop cooking, then drain on a clean cloth. Grate the Parmesan cheese. Preheat oven to 180°C (gas mark 6).
- Make the béchamel: In a saucepan, whisk milk with flour over medium heat until it thickens slightly. Remove from heat, stir in butter until melted. Season with salt and pepper.
- Prepare the soufflé base: Chop the asparagus into pieces. Separate eggs, adding yolks to the béchamel. Fold in asparagus, a pinch of salt, and a touch of Espelette pepper. Mix gently.
- Incorporate egg whites: Lightly salt egg whites and whip to stiff peaks. Fold in grated Parmesan. Gently fold whites into asparagus mixture using a spatula, lifting to preserve airiness.
- Bake the soufflé: Butter the dish generously and dust with flour, tapping out excess without touching sides. Pour in batter. Bake 20 minutes without opening oven door.
- Serve immediately for peak fluffiness.
Discover more exquisite asparagus recipes on my blog, such as:
