Asparagus Souffle Recipes

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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.

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 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 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.

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 CASSEROLE



Asparagus Casserole image

Take this traditional southern side dish to the next level with smoky bacon, creamy bechamel, and sharp gruyere.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h30m

Number Of Ingredients 13

2 bunches asparagus (about 2 pounds), cut into 2-inch pieces (about 6 cups)
4 thick-slices bacon (about 4 ounces), chopped (about 1 cup)
2 tablespoons unsalted butter
1/4 cup finely chopped onion (from 1/2 a small onion)
Pinch of freshly grated nutmeg
1/8 teaspoon cayenne pepper
Coarse salt and freshly ground black pepper
3 tablespoons all-purpose flour
2 teaspoons Dijon mustard
2 cups whole milk
4 large hard-boiled eggs, halved lengthwise
1 cup butter crackers (such as Ritz), coarsely crushed (about 2 ounces)
1 cup shredded gruyere cheese (about 2 1/2 ounces)

Steps:

  • Preheat oven to 350 degrees with rack in the upper third. Bring a pot of salted water to a boil; prepare an ice bath. Add asparagus and cook until just tender and bright green, 2 to 3 minutes. Transfer to ice bath; drain.
  • Return pot to medium heat. Add bacon and cook, stirring occasionally, until crisp, about 10 minutes; remove bacon with a slotted spoon to a paper towel-lined plate. Discard rendered fat or reserve for another use. Add butter to same pot and heat over medium until foamy. Add onion, nutmeg, cayenne and 1 teaspoon salt. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in flour and cook, stirring occasionally, until toasted and fragrant, about 1 minute. Stir in mustard, then gradually whisk in milk and bring to a boil, whisking often. Reduce to a simmer and cook until thickened slightly, about 5 minutes. (You should have about 2 cups bechamel.) If not using right away, press a sheet of plastic wrap directly onto the surface of the sauce to keep a film from forming.
  • Spread 1 cup bechamel evenly across the bottom of a 9-inch-square baking dish. Reserving 1 cup for topping, sprinkle remaining asparagus over bechamel. Arrange reserved bacon in an even layer on top, followed by the sliced eggs, cracker crumbs and remaining bechamel. Sprinkle the reserved 1 cup asparagus down the center of the casserole, then sprinkle the cheese evenly on top and season with black pepper. Bake until sauce is bubbling, about 25 minutes. Turn oven to broil setting and continue to cook until golden-brown on top, 3 to 4 minutes more. Let cool 15 minutes on a wire rack before serving.

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 AND PARMESAN PUDDINGS



Asparagus and Parmesan Puddings image

Categories     Cheese     Egg     Vegetable     Appetizer     Side     Bake     Lunch     Ricotta     Asparagus     Spring     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 puddings

Number Of Ingredients 8

1/2 cup fresh breadcrumbs made from crustless Italian bread
2 pounds asparagus, trimmed
2 tablespoons unsalted butter
1 medium onion, finely chopped
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 cup whole-milk ricotta cheese
1/4 cup all purpose flour
4 large eggs

Steps:

  • Butter eight 3/4-cup custard cups or soufflé dishes. Coat with breadcrumbs. Cut off asparagus tips. Cook tips in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain; reserve tips and 1 cup cooking liquid. Coarsely chop asparagus stalks.
  • Melt butter in large nonstick skillet over medium heat. Add onion; sauté until tender, about 6 minutes. Add stalks; sauté until crisp-tender, about 5 minutes. Add reserved asparagus cooking liquid. Cover; simmer until stalks are tender, about 12 minutes.
  • Uncover; cook until liquid is absorbed, stirring often, about 5 minutes. Transfer to food processor; puree. Add Parmesan, ricotta and flour. Using on/off turns, process just until blended. Season with salt and pepper.
  • Whisk eggs in bowl to blend. Add asparagus puree; whisk to blend. Stir in all but 16 asparagus tips. Divide custard among cups. Place cups in roasting pan. (Can be made 6 hours ahead. Cover; chill puddings and remaining asparagus tips.)
  • Preheat oven to 350°F. Pour hot water into pan to come 1 inch up sides of cups. Bake puddings until set, about 35 minutes. Let stand 10 minutes. Invert onto plates. Garnish with asparagus tips.

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

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Twice-baked goat’s cheese soufflés with apple & walnut salad. A star rating of 4.7 out of 5. 36 ratings. These fabulous soufflés are not as nervewracking to cook and serve as traditional ones, and can be prepared ahead.
From bbcgoodfood.com


ASPARAGUS-GOAT CHEESE SOUFFLéS RECIPE | EATINGWELL
Directions Step 1 Fill a large skillet with 1 inch of hot water and bring to a boil. Add 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. Step 2
From eatingwell.com


THE LOFTIEST SOUFFLE RECIPE | BON APPéTIT
2012-03-12 Preheat oven to 400°. Brush ramekins with butter and place on a foil-lined baking sheet; sprinkle ramekins with 2 Tbsp. Parmesan (total). Chill for 20 minutes or, covered, up to …
From bonappetit.com


ASPARAGUS SOUFFLE - BIGOVEN.COM
Asparagus Souffle recipe: Fresh asparagus with cheddar cheese makes a savory appetizers Fresh asparagus with cheddar cheese makes a savory appetizers Add your review, photo or comments for Asparagus Souffle. not set Appetizers Vegetable
From bigoven.com


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