Best Chef Johns Asparagus Souffle Recipes

LOW FAT CHEESE AND ASPARAGUS SOUFFLé

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

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.

CHEF JOHN'S QUICK CHICKEN PICCATA

Steps:

• Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2 inch thick. If you don't have a meat mallet, you can use a small frying pan.
• Season both sides of chicken breasts with cayenne, salt and black pepper, to taste; dredge lightly with flour and shake off excess. Alternatively, the flour can be put in a tea strainer and shaken over each side of the chicken.
• Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate.
• Add the capers to the remaining oil in the pan, smashing them slightly to release brine, until warmed through, about 30 seconds.
• Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon (or other appropriate tool). Cook until the wine is reduced by half, about 2 minutes.
• Stir lemon juice, water (or stock), and butter in to the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley though the sauce.
• Return chicken breasts to pan, cook until heated through, 1-2 minutes. Serve with sauce spooned over the top.

CREAMY ASPARAGUS "SOUFFLE"

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.

ASPARAGUS AND SWISS CHEESE SOUFFLES

Steps:

• Preheat oven to 450°F. Generously butter two 1 1/4-cup soufflé dishes or custard cups. Divide asparagus pieces between prepared dishes. Melt butter in heavy medium saucepan. Drizzle 3/4 teaspoon butter over asparagus in each dish. Reserve remaining butter in pan. Bake asparagus until just tender and beginning to brown, about 6 minutes. Maintain oven temperature. Meanwhile, add flour and mustard to remaining butter in pan and whisk until smooth paste forms. Set over medium heat and whisk 1 minute. Whisk milk and yolks to blend in small bowl; whisk into flour mixture. Cook until sauce thickens, whisking constantly, about 2 minutes. Remove pan from heat. Add grated cheese, salt and pepper and stir until cheese melts.
• Beat egg whites in medium bowl until stiff but not dry. Fold whites into warm cheese mixture in pan. Spoon all of soufflé batter over asparagus in dishes.
• Bake soufflés until puffed and golden, about 14 minutes. Serve immediately.