Asparagus soufflé

February 1st, 2012

Serves 6
Prep time: 10 mins
Cooking time: 40 mins

INGREDIENTS

4 tbsp unsalted butter
1/4 cup chopped shallots
1 garlic clove, chopped
200g sliced Cepes mushrooms
200g blanched asparagus spears
2 cups béchamel sauce
1/2 cup grated parmesan cheese
3 egg yolks
1/2 cup finely ground dry breadcrumbs
a pinch each of salt and ground ginger
5 egg whites

PREPARATION
1. Melt 1 tbsp butter in a saucepan on a medium heat. Add shallots, garlic and mushrooms. Cook gently until soft, about 5-6 minutes. Add asparagus, béchamel sauce, cheese and egg yolks.
2. Smear the remaining butter in the inside of 6 ramekins (225g each). Coat well with breadcrumbs.
3. Add a pinch of salt to the egg whites and, using a mixer, beat the egg whites to firm, almost stiff peaks. Fold them into the mixture.
4. Fill ramekins with the mixture up to a quarter-inch from the top. Place the ramekins in a bain-marie by standing them in a large roasting tin and pouring boiling water into the tin around the ramekins until the water comes up to halfway of the sides of the ramekins.
5. Bake for 10 minutes at 200°C, reduce the heat to 180°C and bake for another 15 minutes, or until puffed up and golden.

Asparagus soufflé

Serves 6 Prep time: 10 mins Cooking time: 40 mins INGREDIENTS 4 tbsp unsalted butter 1/4 cup chopped shallots 1 .....