Chef John's Asparagus Souffle

Recipe View 5 mins Blanch the Asparagus: Immerse the asparagus in a saucepan of rapidly boiling water until vibrantly green yet still slightly crisp, approximately 2 minutes. Immediately transfer to an ice bath to halt further cooking. Drain thoroughly and set aside. (Prep time: 5 minutes)

Recipe View 2 mins Prepare the Roux: In a saucepan over medium-low heat, melt the butter. Whisk in the flour, stirring continuously until the mixture forms a smooth, pale golden paste (a roux), about 2 minutes. This is the foundation of your soufflé, so ensure it's smooth and lump-free.

Recipe View 3 mins Create the Base: Gradually whisk in the cold milk into the roux, ensuring no lumps form. Bring the mixture to a gentle simmer, cooking until it thickens to a béchamel-like consistency, approximately 2-3 minutes. Season with salt and cayenne pepper to taste.

Recipe View 2 mins Asparagus Infusion: Combine the milk mixture, minced garlic, and blanched asparagus in a blender. Puree until exceptionally smooth. This vibrant green puree is the essence of your soufflé.

Recipe View 2 mins Enrich the Base: Pour the asparagus puree into a large bowl. Stir in the egg yolks and grated Cheddar cheese until well combined. This will add richness and depth of flavor to the soufflé.

Recipe View 1 mins Preheat the Oven: Preheat your oven to 375 degrees F (190 degrees C). Ensure the oven rack is positioned in the center for even baking.

Recipe View 1 mins Prepare the Ramekins: Generously butter four (6-ounce) ramekins. This will help the soufflés rise evenly and prevent sticking.

Recipe View 5 mins Whip the Egg Whites: In a large, impeccably clean glass or metal mixing bowl, beat the egg whites with an electric mixer until soft peaks form. The peaks should gently curl over when the beaters are lifted. Be careful not to overbeat.

Recipe View 5 mins Incorporate Egg Whites: Gently stir approximately half of the beaten egg whites into the asparagus cheese mixture until just combined. This lightens the base. Then, delicately fold in the remaining egg whites, being careful not to deflate them. This step is crucial for achieving a light and airy soufflé.

Recipe View 23 mins Bake the Soufflés: Fill the prepared ramekins about 3/4 full with the soufflé mixture. Place the ramekins on a baking sheet and bake in the preheated oven until the edges are golden brown and the soufflés are puffed up, approximately 20-25 minutes. Resist the urge to open the oven door during baking.

Recipe View 1 mins Serve Immediately: Serve the soufflés immediately after baking. They will begin to deflate shortly after being removed from the oven. Present them with pride and enjoy the applause.