27/04/2018
Asparagus Cheddar Soufflés
Light, airy soufflés with the fresh flavour of asparagus.
Makes:
6
Prep Time: 15 minutes
Cooking Time: 35 minutes
Ingredients
- melted butter, for brushing
- 40g butter
- 2 tablespoons flour
- 1 cup milk
- 60g grated vintage cheddar cheese
- 425g asparagus, drained and pureed
- 4 eggs, separated
- sea salt and white pepper, to taste
Method
Pre-heat oven to 200°C and butter 6 x 1 cup soufflé dishes. Melt the butter in a saucepan, add the flour and cook, stirring for two minutes. Add the milk all at once, whisking continuously until thickened. Add cheddar and asparagus and beat in yolks one at a time. Season to taste. Whisk egg whites until stiff peaks form and gently fold into asparagus mixture. Spoon into soufflé dishes and bake for 20-25 minutes until puffed and golden. Serve immediately.
Tips
To make Pumpkin and Chive Soufflés – substitute asparagus with pureed pumpkin and add 1 tablespoon snipped chives to the mixture.
To make Spinach and Bacon Soufflés – substitute asparagus with finely chopped, cooked spinach and add 2 rashers chopped cooked bacon.
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