Best Asparagus Souffle Recipes

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CHEF JOHN'S ASPARAGUS SOUFFLE



Chef John's Asparagus Souffle image

Contrary to popular belief, souffles are not very difficult, as long as you respect the laws of physics. I hope you give this recipe a try, and also experiment with other vegetables. Broccoli, artichokes, leeks, spinach, or any other edible plant you can puree should work with the same basic procedure.

Provided by Chef John

Categories     Side Dish     Casseroles

Time 50m

Yield 4

Number Of Ingredients 9

1 bunch asparagus, trimmed and cut into 1/2-inch pieces
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup cold milk
1 teaspoon kosher salt
1 pinch cayenne pepper, or to taste
½ clove garlic, minced
4 eggs, separated
½ cup grated sharp white Cheddar cheese

Steps:

  • Cook asparagus in a saucepan of boiling water until bright green but still crisp, about 2 minutes. Transfer asparagus to ice water to stop the cooking process. Drain and set aside.
  • Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 2 minutes.
  • Whisk milk into butter-flour mixture; bring to a simmer and cook until thick, 2 to 3 minutes. Season with salt and cayenne pepper.
  • Place milk mixture, garlic, and asparagus in a blender and puree until smooth.
  • Pour asparagus mixture into a large bowl; stir in egg yolks and Cheddar cheese.
  • Preheat oven to 375 degrees F (190 degrees C)
  • Generously butter 4 (6-ounce) ramekins
  • Beat egg whites in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak
  • Stir half of egg whites into asparagus cheese mixture until just combined. Gently fold remaining egg whites into mixture.
  • Fill prepared ramekins about 3/4 full and place on a baking sheet; bake in the preheated oven until edges are golden brown, about 20 to 25 minutes

Nutrition Facts : Calories 238.8 calories, Carbohydrate 10.9 g, Cholesterol 198.6 mg, Fat 16.2 g, Fiber 2.5 g, Protein 14.1 g, SaturatedFat 8.8 g, Sodium 657.5 mg, Sugar 5.3 g

ASPARAGUS AND CHEESE SOUFFLE



Asparagus and Cheese Souffle image

Provided by Food Network

Categories     appetizer

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.

ASPARAGUS SOUFFLE



Asparagus Souffle image

I'm not sure where I found this recipe, but being an asparagus lover, I knew I'd like it. I've tried it out on several guests and all have enjoyed it. -Patricia Patton, Jal, New Mexico

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 2 servings.

Number Of Ingredients 5

1 package (8 ounces) frozen cut asparagus, thawed and well drained
1/3 cup finely shredded cheddar cheese
1/3 cup mayonnaise
1/4 cup chopped onion
1 egg white

Steps:

  • Preheat oven to 350°. In a large bowl, combine asparagus, cheese, mayonnaise and onion. In a small bowl, beat egg white on medium speed until soft peaks form. Fold into asparagus mixture. , Transfer to a greased 2-1/2-cup baking dish. Bake, uncovered, 20-25 minutes or until lightly browned.

Nutrition Facts : Calories 376 calories, Fat 35g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 348mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.

LOW FAT CHEESE AND ASPARAGUS SOUFFLé



Low Fat Cheese and Asparagus Soufflé image

A light and easy Souffle - this makes an impressive starter or a light luncheon dish! I have tried to make this a lower fat souffle than is usual. It can be served with a crispy French bread and a fresh salad if you are serving it for lunch. Use vegetable stock instead of chicken stock, if you want to make this a vegetarian souffle.

Provided by French Tart

Categories     Lunch/Snacks

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.

ASPARAGUS SOUFFLE



Asparagus Souffle image

Asparagus brightens any dinner table...especially a souffle. I would use this as a main course, but it can just as easily be a side. For main course serve with a salad and bread

Provided by BeckyF

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 6

3 tablespoons butter, melted
3 tablespoons flour
1 cup milk
4 eggs, separated
2 1/2 cups diced asparagus
3/4 teaspoon salt

Steps:

  • Blend butter and flour, add milk gradually and cook slowly until thickened, stirring constantly.
  • Beat egg yolks until thick and lemon colored, add asparagus and salt and add to sauce.
  • Beat egg whites until stiff and fold into asparagus mixture, pour into greased casserole, set in pan of hot water and bake 325 deg. F about 45 minutes.

ASPARAGUS SOUFFLE



Asparagus Souffle image

Provided by Bryan Miller

Categories     dinner, main course

Time 45m

Yield Serves 8

Number Of Ingredients 9

2 1/2 pounds asparagus, trimmed and peeled
2 small white potatoes (about 1/2 pound), peeled and cubed
1 1/4 tablespoon sesame seeds
1/2 cup ricotta cheese
Salt and freshly ground pepper to taste
2 teaspoons fresh grated ginger
1/4 teaspoon hot pepper flakes, or to taste
2 tablespoons finely minced scallions
8 eggs, separated

Steps:

  • Preheat oven to 425 degrees. Butter well and chill 8 1 1/4-cup souffle dishes.
  • In separate pots boil asparagus and potatoes in lightly salted water until soft. Drain well. Meanwhile, lightly toast sesame seeds by placing in hot nonstick fry pan. Set aside.
  • Place asparagus and potatoes in food processor or blender with ricotta. Puree slightly. Add salt, pepper, ginger, pepper flakes and scallions and puree well. You should have about 3 cups. Transfer mixture to bowl.
  • Add yolks to mixture and blend well with wire whisk. In another bowl whisk whites until they form soft peaks. Fold 1/4 of whites into asparagus mixture, then remainder. Do not overwork mixture. Taste for seasoning.
  • Place souffle dishes on baking sheet and fill to rim with mixture. Sprinkle sesame seeds evenly onto souffles. Before placing in oven run thumb around rim of each to remove any overflow, which could cling and prevent souffle from rising fully. Bake for approximately 10 minutes.

Nutrition Facts : @context http, Calories 142, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 541 milligrams, Sugar 3 grams, TransFat 0 grams

ASPARAGUS SOUFFLE'



Asparagus Souffle' image

I make this recipe every year in the Spring when asparagus is in season. I found it in a recipe book titled "The Sandlapper Cookbook" first edition dated 1973 which is filed in the Library of Congress, Catalog Card Number 73-88594. The author name is Mrs. F.D.(Katherine)Simmons, Jr. from Eutawville, SC. Never met her but I...

Provided by Jenny Morrell

Categories     Other Side Dishes

Time 1h25m

Number Of Ingredients 6

1 1/2 c fresh asparagus spears, rinsed and woody stems cut off
1 c grated cheddar cheese
1 c mayonnaise
1 can(s) cream of mushroom soup
4 eggs
4 c hot water

Steps:

  • 1. Preheat oven to 350 degrees. Butter a casserole dish to bake souffle' in. Place the casserole dish into a baking pan.
  • 2. Cut asparagus spears into pieces.
  • 3. Mix all ingredients EXCEPT hot water in a food processer or blender until smooth.
  • 4. Pour blended mixture into the buttered casserole dish. Place pan with filled dish into oven and pour hot water into pan around dish.
  • 5. Bake for 1 hour. Remove from oven and enjoy.

CREAMY ASPARAGUS "SOUFFLE"



Creamy Asparagus

An elegant but simple way to serve asparagus, this timbale is like a sturdy souffle that holds its "breath". And you can use up less-than-perfect spears; use a vegetable peeler to peel the tougher stalks so they will be tender. A stick blender does a nice job pureeing the mixture.

Provided by Lise in Indiana

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb asparagus
2 tablespoons butter
1/4 cup shallot, chopped
2 tablespoons all-purpose flour
10 ounces cream
1 teaspoon kosher salt (to taste)
1 dash black pepper
1 dash nutmeg, freshly grated
4 eggs

Steps:

  • Reserve 6 asparagus tips for garnishing.
  • Trim asparagus, remove the thorns and cut into pieces.
  • Melt butter in a saucier or skillet and saute asparagus, including reserved tips, and shallots until tender.
  • Remove tips for garnish and set aside.
  • Whisk in flour and cook for 45-50 seconds.
  • Add cream to pan, simmer for 5 minutes.
  • Transfer to a blender or food processor, or use a stick blender in the saucier.
  • Add eggs and seasonings, then puree mixture.
  • Taste and adjust seasonings, if necessary.
  • Pour into 6 lightly buttered 1 cup ramekins.
  • Stand ramekins in a water bath of boiling water in a baking pan (13 X 9).
  • Bake at 325°F for 15 to 20 minutes or until slightly set.
  • Place reserved tips on top of each souflle, pressing it in slightly.
  • If planning to unmold these souflles, do not garnish until they are turned out of the ramekins.
  • Continue baking for 10 to 15 more minutes, till just barely starting to brown at the edges. A thin knife blade should come out clean.
  • Cool slightly.
  • Serve hot or cold.
  • These can be left in the ramekins, or unmolded.
  • To unmold, let the souflles cool for 5 to 10 minutes, run a thin knife blade around the sides and turn out onto a plate or platter.
  • Place the reserved asparagus tips on top of each souflle.

Nutrition Facts : Calories 252.5, Fat 21.9, SaturatedFat 12.7, Cholesterol 187, Sodium 496.4, Carbohydrate 8.1, Fiber 1.7, Sugar 1.2, Protein 7.5

ASPARAGUS GOAT CHEESE SOUFFLE



Asparagus Goat Cheese Souffle image

Light, fluffy and so delicious, this souffle is surprisingly filling. I used a 1.5 quart souffle dish.

Provided by Jo Zimny

Categories     Other Main Dishes

Time 50m

Number Of Ingredients 12

1 c asparagus, cooked, cut in 1 inch pieces.
3 Tbsp goat butter
1 Tbsp spelt flour
1 c almond milk
3 Tbsp romano cheese, grated
3 Tbsp mozzarella goat cheese
1 dash(es) tamari sauce
1/2 tsp sweet paprika
1/8 tsp cayenne pepper
1/8 tsp dry mustard
4 large egg yolks, beaten
4 large egg whites, stiffly beaten (beat less if you live at high altitude)

Steps:

  • 1. Steam the asparagus until just tender and set aside. Get a full kettle of water on the boil. You will need it for your bain marie...and set the grate in your stove to the bottom placement. Preheat the oven to 375'F.
  • 2. Butter your souffle dish. If you wish to put a parchment paper collar around the dish, butter the top half of the collar and tie it with the buttered side facing inside the dish with kitchen twine. I didn't find this necessary because my souffle didn't rise up over the edge. Put the asparagus in the bottom of the buttered dish.
  • 3. Over low heat, melt the butter in a heavy skillet. Whisk in the flour until smooth; gradually add the milk, stir constantly until the sauce thickens.
  • 4. Add cheeses and seasonings; stir until the cheese melts. Add the beaten egg yolks and stir well. Remove from the heat; fold the egg whites into the cheese sauce.
  • 5. Pour the mixture into your prepared souffle dish. Set the dish in a bigger dish and put it in the oven.
  • 6. Being careful not to get any water into your souffle pour the boiling water from the kettle into the bigger dish. The water should be 1/2 inch deep around the souffle dish.
  • 7. Turn the heat down to 350'F and bake uncovered for 30 minutes or until the souffle is golden on the top. It should rise up at least 3 times it's original size. Test it with a long wooden skewer. If any of the souffle is moist at the bottom leave it in a few more minutes. It should be totally cooked through.
  • 8. The souffle should be crusty on the top but still jiggly when you shake it. Serve immediately, otherwise the souffle will lose it's nice crust on the top.
  • 9. Enjoy!

ASPARAGUS SOUFFLE



ASPARAGUS SOUFFLE image

Categories     Soup/Stew

Yield 4

Number Of Ingredients 17

4 ramekins
1/4 cup bread crumbs
1 cup asparagus (cut into one inch pieces)
1 teaspoon butter
1 shallot (chopped)
1 clove garlic (chopped)
1/2 teaspoon thyme (chopped)
2 tablespoons unsalted butter
2 tablespoons flour
2/3 cup whole milk
1/8 teaspoon nutmeg
1/4 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon pepper
2 egg yolks (lightly beaten)
1/2 cup parmigiano reggiano or gruyere cheese (grated)
2 egg whites

Steps:

  • 1. Butter and coat the ramekins with the bread crumbs. 2. Boil the asparagus until just tender. 3. Run the asparagus under cold water to stop the cooking process. 4. Melt the butter in a pan. 5. Add the shallot and saute until just tender, about 3-5 minutes. 6. Add the garlic and thyme and saute until fragrant, about 1 minute. 7. Puree the asparagus, and shallots in a food processor. 8. Melt the butter in a small sauce pan. 9. Add the flour and stir to mix. 10. Add the milk, egg yolks, nutmeg, mustard, salt and pepper and whisk until it thickens. 11. Add the cheese and mix it in as it melts and remove from the heat. 12. Mix the cheese mixture and asparagus mixture together. 13. Beat the egg whites in a bowl until just stiff. 14. Fold the egg whites into the cheese and asparagus mixture. 15. Pour the batter into the ramekins, place the ramekins into a baking dish and fill the baking dish with hot water up to half the height of the ramekins. 16. Bake in a preheated 400F for 10 minutes, reduce the heat to 350F and bake for another 15 minutes.

TOMATO-ASPARAGUS SOUFFLE



Tomato-Asparagus Souffle image

I came across this recipe in 1978 and have been serving it ever since. The vegetable juice adds a pleasing flavor and colorful accent.

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 6 servings.

Number Of Ingredients 9

1 pound fresh asparagus, cut into 1/2-inch pieces
2 tablespoons butter
2 tablespoons all-purpose flour
3/4 cup V8 juice
1 cup shredded sharp cheddar cheese
1/2 teaspoon salt
Dash cayenne pepper
4 large eggs, separated
2 cups soft bread crumbs (about 3 slices)

Steps:

  • Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain well; set aside. In a 2-qt. saucepan, melt butter over low heat. Blend in flour to form a smooth paste. Add V8 juice all at once. Cook and stir until mixture is thickened and bubbly. Add cheese, salt and cayenne, stirring until cheese is melted. Remove from heat. , Beat egg yolks in a medium bowl; gradually stir in half of the hot cheese mixture. Return all to the saucepan. Stir in bread crumbs. Beat reserved egg whites until stiff peaks form. Fold into cheese mixture. Fold in asparagus. , Pour into an ungreased 1-1/2-qt. casserole. Bake, uncovered, at 325° for 40-45 minutes or until knife inserted halfway between center and edge comes out clean.

Nutrition Facts : Calories 215 calories, Fat 13g fat (7g saturated fat), Cholesterol 172mg cholesterol, Sodium 553mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 11g protein.

ASPARAGUS SOUFFLE



Asparagus Souffle image

My family loves this side dish at Thansgiving.

Provided by Janis McRae @JanisinLA

Categories     Vegetables

Number Of Ingredients 5

1 can(s) asparagus soup
1 cup(s) grated cheddar cheese
1 teaspoon(s) worcestershire sauce
4 - eggs, separated
1 teaspoon(s) tobasco sauce

Steps:

  • Cook soup and cheese on low until cheese melts. Beat yolks, add slowly to cheese and soup, with Tobasco and worcestershire. Remove from heat. Let cool slightly. Beat whites til stiff peaks and fold gently into above. Pour into greased casserole and bake 25 minutes at 425 degrees.

CHEF JOHN'S ASPARAGUS SOUFFLE



Chef John's Asparagus Souffle image

"Contrary to popular belief, souffles are not very difficult, as long as you respect the laws of physics. I hope you give this recipe a try, and also experiment with other vegetables. Broccoli, artichokes, leeks, spinach, or any other edible plant you can puree should work with the same basic procedure."

Provided by @MakeItYours

Number Of Ingredients 9

1 bunch asparagus, trimmed and cut into 1/2-inch pieces
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup cold milk
1 teaspoon kosher salt
1 pinch cayenne pepper, or to taste
1/2 clove garlic, minced
4 eggs, separated
1/2 cup grated sharp white Cheddar cheese

Steps:

  • Cook asparagus in a saucepan of boiling water until bright green but still crisp, about 2 minutes. Transfer asparagus to ice water to stop the cooking process. Drain and set aside.
  • Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 2 minutes.
  • Whisk milk into butter-flour mixture; bring to a simmer and cook until thick, 2 to 3 minutes. Season with salt and cayenne pepper.
  • Place milk mixture, garlic, and asparagus in a blender and puree until smooth.
  • Pour asparagus mixture into a large bowl; stir in egg yolks and Cheddar cheese.
  • Preheat oven to 375 degrees F (190 degrees C)
  • Generously butter 4 (6-ounce) ramekins
  • Beat egg whites in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak
  • Stir half of egg whites into asparagus cheese mixture until just combined. Gently fold remaining egg whites into mixture.
  • Fill prepared ramekins about 3/4 full and place on a baking sheet; bake in the preheated oven until edges are golden brown, about 20 to 25 minutes

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