Best Asparagus And Cheese Souffle Recipes

Asparagus and Cheese Souffle image

Provided by Food Network

Time 1h25m

Yield 8 servings

Number Of Ingredients 14

1 tablespoon vegetable oil
1/4 cup diced red onion
1 medium yellow squash, cut into1/4-inch-thick half-moon slices
1 pound thin asparagus, bottoms trimmed, cut into 1-inch pieces
1/2 cup roasted red pepper strips
2 tablespoons thinly sliced scallion greens
6 eggs
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pinch freshly ground nutmeg
1 cup shredded Swiss cheese
1/2 cup grated Parmesan
Vegetable oil spray, as needed
Equipment: 9 by 5-inch loaf pan and parchment paper

Steps:

Preheat the oven to 400 degrees F.
Heat the vegetable oil in a large skillet over medium-high heat. Add the onion, squash, and asparagus and cook, stirring, until crisp-tender, about 3 minutes. Remove from heat and stir in the pepper strips and scallions. Transfer to a bowl and let cool.
In a large bowl, whisk together the eggs, salt, pepper, and nutmeg. Stir in the cheeses and the cooled vegetables.
Spray the loaf pan with vegetable oil spray, line the bottom with a piece of parchment paper, and spray again.
Pour the egg mixture into the prepared pan, and top with another piece of vegetable oil sprayed parchment paper. Place the pan in a larger baking dish and place on the center oven rack. Pour enough hot water into the baking dish to reach halfway up the loaf pan. Bake until the center is firm and a toothpick stuck in the center comes out clean, about 1 hour and 10 minutes.
Remove the souffle from the oven and let cool for 10 minutes. Run a butter knife around the edges of the pan to release the souffle. Turn the souffle out onto a cutting board and remove the parchment paper. Cut the souffle into 8 slices and serve hot or at room temperature.

Low Fat Cheese and Asparagus Soufflé image

Provided by French Tart

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

2 1/2 lbs fresh asparagus, trimmed and cut into 1 inch pieces
2 eggs, beaten
1 cup lowfat swiss cheese, grated
2 teaspoons canola oil
4 tablespoons parmesan cheese
1 tablespoon cornstarch or 1 tablespoon arrowroot
1/4 cup low-sodium low-fat chicken broth
2 egg whites, beaten until stiff

Steps:

Preheat oven to 175C/350°F.
Steam the asparagus in a metal steamer over boiling water for 5-6 minutes. Drain. Combine the asparagus with the eggs, Swiss.
cheese, oil, and Parmesan cheese.
Combine the cornstarch or.
arrowroot powder with the chicken broth and stir until smooth.
Add to the asparagus mixture.
Fold in the beaten egg whites until they disappear.
Pour the mixture into a greased souffle dish and bake for 25-30 minutes until puffed and firm.
Serve immediately.