Chef John's Asparagus Souffle

1. 1

   Cook asparagus in a saucepan of boiling water until bright green but still crisp, about 2 minutes.

2. 2

   Transfer asparagus to ice water to stop the cooking process.

3. 3

   Drain and set aside.

4. 4

   Melt butter in a saucepan over medium-low heat.

5. 5

   Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 2 minutes.

6. 6

   Whisk milk into butter-flour mixture; bring to a simmer and cook until thick, 2 to 3 minutes.

7. 7

   Season with salt and cayenne pepper.

8. 8

   Place milk mixture, garlic, and asparagus in a blender and puree until smooth.

9. 9

   Pour asparagus mixture into a large bowl; stir in egg yolks and Cheddar cheese.

10. 10

    Preheat oven to 375 degrees F (190 degrees C)

11. 11

    Generously butter 4 (6-ounce) ramekins

12. 12

    Beat egg whites in a large glass or metal mixing bowl until soft peaks form.

13. 13

    Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak

14. 14

    Stir half of egg whites into asparagus cheese mixture until just combined.

15. 15

    Gently fold remaining egg whites into mixture.

16. 16

    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

* Per serving · 4 servings · Values may vary.

No additional tips available.