Best Creamy 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 SWISS CHEESE SOUFFLES



Asparagus and Swiss Cheese Souffles image

Categories     Milk/Cream     Cheese     Egg     Bake     Asparagus     Spring     Pastry     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 9

10 thin asparagus spears (ends trimmed), cut into 1-inch pieces
2 1/2 tablespoons butter
2 tablespoons all purpose flour
1 teaspoon dry mustard
2/3 cup milk
2 large eggs, separated
2/3 cup (packed) grated Swiss cheese (about 3 ounces)
1/4 teaspoon salt
1/4 teaspoon pepper

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.

ASPARAGUS WITH CREAM SAUCE



Asparagus with Cream Sauce image

From Venice, Florida, Arletta Slocum relates, "This lovely side dish has been a favorite in our family for many years - especially for Easter dinners. Fresh green beans can be substituted for the asparagus."

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 10 servings.

Number Of Ingredients 13

2 cups water
2 pounds fresh asparagus, trimmed
1/2 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon lemon-pepper seasoning
1/2 teaspoon salt
1 cup chicken broth
1/4 cup minced fresh parsley
2 tablespoons cider vinegar
1 teaspoon dill weed
1 cup sour cream

Steps:

  • In a large skillet, bring water to a boil. Add asparagus; cover and boil for 3 minutes. meanwhile, in a small skillet, saute onion in butter until tender. Stir in the flour, garlic powder, lemon-pepper and salt until blended. Gradually stir in broth. Add the parsley, vinegar and dill., Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to low; whisk in sour cream. Drain asparagus; arrange on a serving platter. Top with cream sauce.

Nutrition Facts : Calories 89 calories, Fat 6g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 298mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

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.

CREAM OF FRESH ASPARAGUS SOUP II



Cream of Fresh Asparagus Soup II image

There's nothing like fresh asparagus when it's in season - take advantage!

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 10

1 pound fresh asparagus, trimmed and cut into 1 inch pieces
½ cup chopped onion
1 (14.5 ounce) can chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 pinch ground black pepper
1 cup milk
½ cup sour cream
1 teaspoon fresh lemon juice

Steps:

  • In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables. Set aside.
  • In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the milk.
  • Put the sour cream in a small bowl, and stir in a ladleful of the hot soup. Add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature, but don't allow it to boil. Serve immediately.

Nutrition Facts : Calories 195.6 calories, Carbohydrate 14.1 g, Cholesterol 35.1 mg, Fat 13.4 g, Fiber 2.8 g, Protein 6.6 g, SaturatedFat 8.2 g, Sodium 1100.8 mg, Sugar 6.3 g

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

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