Light and fluffy asparagus souffle baked to puffy golden deliciousness.
Have you ever attempted to make a souffle and it just didn’t live up to your expectations?
That’s when it pays to have friends who actually know what they are doing.
Elise Bauer
Thank goodness for talented friends who are generous with their advice!
Here are some pointers Brett gave me about souffles.
Both sets were delicious.
Elise Bauer
Rinse in cold water to stop cooking.
Set aside to let cool.
Melt 1 tablespoon of butter in saucepan on medium heat.
Elise Bauer
Add shallots, garlic, and thyme.
Cook gently until soft, do not let brown.
About 4 to 5 minutes.
Elise Bauer
Puree asparagus and shallot together in a blender.
Measure out 1 1/4 cup of puree.
Butter six 8-ounce ramekins.
Elise Bauer
Coat well with the breadcrumbs, reserving any leftover bread crumbs.
Over medium-low heat, melt 3 tablespoons butter in a medium sized saucepan.
Do not let brown.
Very slowly, add the milk to the mixture, little by little, whisking constantly.
After 15 minutes, remove the bechamel from the heat and stir in the cheese.
Taste the mixture and adjust the seasonings.
The souffle base should be well-seasoned.
Stir in the egg yolks until well combined.
At this point you’re free to make ahead the souffle mixture.
Refrigerate to store for up to two days.
Return to room temperature before proceeding.
Have ready a 9x12 baking dish with at least 2 inch sides.
Put on a kettle of water to boil.
(see to it there are no traces of egg yolk or shell in your egg whites before starting.
)Do not over-beat.
Over-beating results in stiff peaks that are dry, somewhat reminiscent of styrofoam.
Use a light touch to keep from deflating the egg whites.
Fill ramekins with the mixture up to a quarter-inch from the top.
If you want, sprinkle leftover breadcrumbs on top.
Place the ramekins in the bain marie baking dish.
Place baking dish on the middle rack in the oven.
Don’t kick off the oven door until the souffle is just about done, or it may fall.
To proceed for serving them later, let the souffles sit in the bain marie for 15 minutes.
Then use run a sharp knife around the edges and invert the individual souffles to a buttered baking sheet.
Cool to room temperature, wrap in plastic and store in the refrigerator for up to 2 days.
Return to room temperature before re-baking.
