Asparagus-Goat Cheese Soufflés
- Active Time 30m
- Total Time 50m
Puffy and warm, these asparagus-goat cheese soufflés are the essence of spring. Serve them alongside a big salad with a tangy vinaigrette for a light supper or a special brunch. Though these are wonderful either way, the addition of truffle oil is spectacular and decadent-tasting.
Make Ahead Tip: Equipment: six 10-ounce ramekins
- 1 bunch asparagus (about 1 pound), trimmed
- 1 1/2 cups nonfat milk
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon coarse salt, divided
- 1/4 teaspoon freshly ground pepper
- Pinch of ground nutmeg
- 4 large egg yolks, at room temperature (see Tips)
- 1 1/2 teaspoons truffle oil (optional; see Tips)
- 8 large egg whites , at room temperature
- 1 cup crumbled or diced aged goat cheese (see Note) or manchego cheese
- Tips: To bring an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
- Look for truffle oil in small bottles near other oils in well-stocked supermarkets or gourmet food shops.
- Ingredient Note: Goat cheese, also know as chèvre (French for “goat”), is earthy-tasting and slightly tart. Aged goat cheese has a nutty, sharp flavor and is drier and firmer than fresh goat cheese. Look for it in a well-stocked cheese section at large supermarkets and specialty cheese shops. We don’t recommend using fresh, creamy goat cheese as a substitute—Manchego cheese is a better choice.
Fill a large skillet with 1 inch of hot water and bring to a boil. Add the asparagus. Partially cover and cook the asparagus until tender-crisp, about 3 minutes. Drain; refresh under cold water. Blot the asparagus dry with a clean kitchen towel, then cut into 1/2-inch slices.
Position a rack on the lowest level of the oven; preheat to 375 degrees F. Coat six 10-ounce ramekins with nonstick cooking spray. Place the ramekins on a large rimmed baking sheet.
Heat the milk in a small saucepan over medium heat until hot. Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and cook, whisking often, for 2 minutes. Turn off the heat and slowly whisk in the hot milk. Return the heat to medium-low and continue whisking until the mixture is thickened, 3 to 4 minutes. Whisk in 1/4 teaspoon salt, pepper and nutmeg. Remove from the heat and whisk in the egg yolks, one at a time, and truffle oil, if using. Transfer the mixture to a large bowl and stir in the asparagus and cheese.
Place the egg whites in a large bowl. Beat with an electric mixer, slowly increasing the speed, until they begin to foam. Add the remaining 1/4 teaspoon salt and continue to beat until the whites hold their shape; do not overbeat. (You’ll know they are ready when you lift the beaters out and the peak doesn’t flop over.)
Using a rubber spatula, gently stir one-third of the whites into the egg yolk mixture to lighten it. Gently fold in the remaining egg whites just until blended. Divide the soufflé mixture among the prepared ramekins, filling them almost to the top. (Discard any leftover mixture or prepare another ramekin for another soufflé.)
Bake the soufflés on the bottom rack until puffy and golden and an instant-read thermometer inserted into the center registers 145 degrees F, 20 to 25 minutes. Do not overcook—the centers will look soft.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
205 calories; 13g total fat; 7g total saturated fat; 167mg cholesterol; 372mg sodium; 9g carbohydrates; 1g fiber; 14g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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