Twice-baked asparagus soufflés

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Twice-baked asparagus soufflés

Category Starter
Serves 6
Preparation 30 mins + chilling
Cooking 40 mins

Rating: Rated 0 / 5 (0 ratings)

Ingredients

  • 500g asparagus
  • 30g plain flour
  • 1 clove garlic
  • 3 free-range eggs, separated
  • 150ml double cream
  • sea salt and freshly ground black pepper
  • 30g butter
  • 250ml milk
  • 100g soft vegetarian goat’s cheese
  • 200g baby spinach leaves
  • 3 tbsp grated vegetarian Parmesan-style cheese

Method

Stage 1

Preheat the oven to 180C/fan 160C/gas 4 and grease six ramekins.

Stage 2

Trim the asparagus. Cut 8cm off the top of the spears and reserve them. Cut the remaining lengths into small pieces. Cook for 5 minutes in boiling water, then drain and set aside.

Stage 3

Melt the butter in a small pan then stir in the flour. Cook until it forms a ball. Beat in the milk gradually and cook until smooth and thick. Season well. Stir in half the drained asparagus pieces. Using a blender or food processor, blitz the other half with the goat's cheese and garlic until smooth. Add to the sauce and beat together.

Stage 4

Beat the egg yolks into the sauce. Whisk the whites in a clean bowl until stiff, then carefully fold into the sauce.

Stage 5

Spoon the mixture into the ramekins and place them in a deep baking tray. Pour just-boiled water around the base of the ramekins, then bake in the oven for 15 minutes. Allow to cool, then chill in the fridge.

Stage 6

When you want to eat, preheat the oven to 220C/fan 200C/gas 7. Run a knife around the edge of ramekins and turn out into a greased ovenproof dish, lined with the baby spinach leaves. Pour over the cream, scatter with the grated cheese and bake for 15 minutes, until puffed and browned. Eat immediately with the reserved asparagus spears, griddled or steamed, and new potatoes.

Photos

Twice-baked asparagus soufflés

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Recipe author

Published by: Vegetarian Living
Recipe and styling: Sarah Beattie

Nutritional info

Nutritional values are per serving.

  • Calories: 359g
  • Fat: 29.1g
  • Saturated fat: 17.2g
  • Protein: 15.7g
  • Carbohydrates: 8.5g
  • Sugars: 4.5g
  • Fibre: 3.1g
  • Salt: 1.7g

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