Asparagus is a versatile and nutritious vegetable that pairs perfectly with a variety of dishes. One of the most elegant ways to enjoy asparagus is by turning it into a soufflé. Light, fluffy, and full of flavor, an asparagus soufflé makes for a delicious side dish or even a stand-alone meal. Whether you’re hosting a dinner party or simply want to treat yourself to something special, this recipe will impress.

Ingredients:

• 1 bunch of fresh asparagus (about 1 pound)
• 2 tablespoons unsalted butter, plus extra for greasing
• 2 tablespoons all-purpose flour
• 1 cup milk (whole or 2%)
• 1/2 cup grated Gruyère cheese (or your preferred cheese)
• 4 large eggs, separated
• 1/2 teaspoon Dijon mustard
• Salt and freshly ground black pepper, to taste
• Pinch of freshly grated nutmeg (optional)
• 1/4 teaspoon cream of tartar (for egg whites)

Instructions:

1. Prepare the Asparagus
   Start by washing and trimming the asparagus. Cut off the woody ends and chop the spears into 1-inch pieces. Steam or blanch the asparagus until tender, about 4-5 minutes. Once cooked, drain and set aside to cool.
2. Make the Roux
   In a medium saucepan, melt the 2 tablespoons of butter over medium heat. Stir in the flour to create a roux (a thick paste). Cook for about 1-2 minutes, making sure it doesn’t brown. Slowly add the milk to the roux, whisking continuously to avoid lumps. Continue to cook the mixture until it thickens, about 3-5 minutes. Season with salt, pepper, Dijon mustard, and a pinch of nutmeg, if desired. Once thickened, remove from the heat.
3. Add the Cheese
   Stir the grated Gruyère cheese into the milk mixture until it’s melted and smooth. Let it cool for a few minutes.
4. Separate the Eggs
   While the cheese mixture is cooling, separate the egg yolks from the whites. Add the egg yolks one at a time to the cooled mixture, stirring well after each addition. Then, fold in the cooked asparagus pieces.
5. Whip the Egg Whites
   In a separate clean bowl, beat the egg whites with the cream of tartar until stiff peaks form. This will help create the soufflé’s airy texture. Be sure not to overbeat, or the texture may become too stiff.
6. Fold the Egg Whites
   Gently fold the whipped egg whites into the asparagus mixture. Be careful not to deflate the egg whites; use a light hand to keep the soufflé airy.
7. Prepare the Dish
   Grease a soufflé dish with butter and sprinkle a little flour on top to prevent sticking. Pour the soufflé mixture into the dish, smoothing the top with a spatula.
8. Bake the Soufflé
   Preheat your oven to 375°F (190°C). Bake the soufflé for 25-30 minutes, or until it is puffed up and golden on top. Do not open the oven door during the first 20 minutes, as this can cause the soufflé to collapse.
9. Serve Immediately
   Asparagus soufflé is best served immediately after baking, as it will begin to deflate once removed from the oven. Serve it as a side dish to roasted meats or enjoy it as a main course with a light salad.

Tips for Success:

• Use Fresh Asparagus: Fresh asparagus gives the best flavor and texture, but you can also use frozen asparagus if fresh is not available.
• Room Temperature Ingredients: Ensure that the milk mixture and egg yolks are slightly cooled before combining them to avoid scrambling the eggs.
• Don’t Rush the Egg Whites: Beat them until they form stiff peaks, but don’t overdo it. They should be fluffy and not dry.

Why You’ll Love It:

Asparagus soufflé is a delicious way to incorporate more veggies into your meal, and the light, airy texture makes it a delight to eat. The creamy cheese and tender asparagus make each bite indulgent, while the soufflé’s fluffiness ensures that it doesn’t feel too heavy. Whether you’re serving it for a special occasion or simply want to add some elegance to your dinner, this asparagus soufflé recipe is sure to impress!

Enjoy your soufflé experience, and let it become a staple in your culinary repertoire!