From the story: Beginner’s Love.
I’m not sure if it was beginner’s love or beginner’s luck that brought me to this place in my kitchen where I actually look forward to creating meals that take time and concentration. With this asparagus recipe, you don’t have to convince your kids to eat their vegetables daily. You can’t go wrong serving it to guests either. It’s something more special than the usual sauteed or roasted asparagus, but easy to make and easy to impress. I hope you try it.
Asparagus Souffle Even Kids Love
Ingredients
For asparagus.
- 1½ pounds asparagus
- ⅛ teaspoon salt to taste
- 3 large eggs
- ½ small garlic clove (optional) to taste
- 1 pinch salt (for boiling water)
For bechamel sauce.
- 4 tablespoons butter cow or goat
- 4 tablespoons all-purpose flour
- 1½ cups whole milk cow or goat
- ½ cup or less grated Parmesan cheese (optional) to taste
- ¼ teaspoon plus ⅛ teaspoon salt
- ⅛ teaspoon dry powdered sage (optional)
- ⅛ teaspoon dry powdered fennel (optional)
- 1/16 teaspoon black pepper
- ½ teaspoon dried dill (optional) to taste
For egg whites.
- 6 large egg whites
- Pinch salt
Instructions
- Preheat oven to 400°F.
Prepare asparagus.
- Cut off woody bottoms of asparagus. Cut stalks into 1-inch pieces. On high heat, boil enough water with pinch of salt to cover asparagus. When boiling, add asparagus and blanch for 2 minutes. It should still be undercooked. Drain and immerse in cold water or ice to stop cooking.
- When cool, blend asparagus without adding water until smooth. Add the 3 eggs and ⅛ teaspoon salt. If using optional garlic, add it to blender to mix smoothly with asparagus. Pour batter into large mixing bowl and set aside.
Prepare bechamel sauce.
- Melt butter in medium-sized pan on low heat; watch over it so butter does not burn.
- Slowly add flour as you whisk mixture on low-medium heat until completely smooth.
- Add milk, salt, dried powdered sage, dried powdered fennel, black pepper, and dried dill. Keep heat at low-medium for 10 to 15 minutes and watch so it does not burn or boil. Do not let it reach boing point. Continue stirring and add optional cheese; stir to melt in the sauce.
Combine asparagus and bechamel sauce.
- Add bechamel sauce to asparagus puree and stir. You can taste and tweak spices at this point. Keep in mind that once the eggs are mixed in it will take on a blander taste.
- Stir in egg yolks and mix completely.
Prepare egg whites and combine with asparagus mixture.
- With an electric beater, whip egg whites until they form soft peaks (not completely stiff). Add a pinch of salt.
- Lightly fold in half the egg whites and gently mix with a plastic spatula or large spoon.
- Add the other half of the egg whites and lightly fold again with the plastic spatula or large spoon.
- Fill ¾ of the way to the top of 6 individual round 4.25" diameter x 2" height ramekins or one large 9"x12" baking dish to hold all like a cake.
- Partially fill a baking tray with boiling water and lay filled ramekins or pan on it. (The steam from this will help retain moisture in the soufflé/s.)
- Bake at 400°F for 12 minutes. Then lower temperature to 350°F and bake for another 15 minutes. Check to see if done or almost done. Do not open oven door. Check by turning on oven light and peeking in. Souffle is done when puffed up and brown on top. If not ready, continue cooking and checking at 5-minute intervals. Actual time for doneness depends on the oven. When removing from oven, be careful not to burn your hand on ramekins or pan, and don't let boiling water in tray splash on you. I've been known to burn myself both ways.
- Souffle will deflate after removal from oven, but that's normal.
