This sophisticated starter draws from the precise traditions of bourgeois Lyonnaise cuisine, far removed from hearty bistro mâchons. As featured in Les Cuisines Régionales de France: The Lyonnais (Editions du Fanal), it's a testament to refined French culinary expertise.
Difficulty: Intermediate
Blend the cooked ham until smooth. Stir in 2 tablespoons each of finely chopped parsley and chervil. Add the well-drained asparagus tips, cut into small pieces.
Prepare a slightly loose béchamel sauce: melt 50 g butter, stir in 50 g flour, then gradually add the milk. Season with salt, white pepper, and a pinch of nutmeg. Cook until thickened, then cool off the heat. Separate the eggs.
In a bowl, blend the cooled béchamel with the egg yolks one at a time. Fold in the ham and asparagus mixture. Gently whisk the egg whites to stiff peaks and fold them in last for lightness.
Butter a soufflé dish generously and coat with breadcrumbs. Pour in the mixture and smooth the top with a spoon. Bake in a preheated oven: start at low heat for 10 minutes, then increase to medium-high for 30 minutes until risen and golden. Serve immediately for peak fluffiness.
Source: Les Cuisines Régionales de France. The Lyonnais. Editions du Fanal.
