Asparagus Goat Cheese Souffle

Jo Zimny

By
@EmilyJo

Light, fluffy and so delicious, this souffle is surprisingly filling. I used a 1.5 quart souffle dish.


Featured Pinch Tips Video

Comments:

Serves:

4

Prep:

20 Min

Cook:

30 Min

Ingredients

1 c
asparagus, cooked, cut in 1 inch pieces.
3 Tbsp
goat butter
1 Tbsp
spelt flour
1 c
almond milk
3 Tbsp
romano cheese, grated
3 Tbsp
mozzarella goat cheese
1 dash(es)
tamari sauce
1/2 tsp
sweet paprika
1/8 tsp
cayenne pepper
1/8 tsp
dry mustard
4 large
egg yolks, beaten
4 large
egg whites, stiffly beaten (beat less if you live at high altitude)

Directions Step-By-Step

1
Steam the asparagus until just tender and set aside. Get a full kettle of water on the boil. You will need it for your bain marie...and set the grate in your stove to the bottom placement. Preheat the oven to 375'F.
2
Butter your souffle dish. If you wish to put a parchment paper collar around the dish, butter the top half of the collar and tie it with the buttered side facing inside the dish with kitchen twine. I didn't find this necessary because my souffle didn't rise up over the edge. Put the asparagus in the bottom of the buttered dish.
3
Over low heat, melt the butter in a heavy skillet. Whisk in the flour until smooth; gradually add the milk, stir constantly until the sauce thickens.
4
Add cheeses and seasonings; stir until the cheese melts. Add the beaten egg yolks and stir well. Remove from the heat; fold the egg whites into the cheese sauce.
5
Pour the mixture into your prepared souffle dish. Set the dish in a bigger dish and put it in the oven.
6
Being careful not to get any water into your souffle pour the boiling water from the kettle into the bigger dish. The water should be 1/2 inch deep around the souffle dish.
7
Turn the heat down to 350'F and bake uncovered for 30 minutes or until the souffle is golden on the top. It should rise up at least 3 times it's original size. Test it with a long wooden skewer. If any of the souffle is moist at the bottom leave it in a few more minutes. It should be totally cooked through.
8
The souffle should be crusty on the top but still jiggly when you shake it.
Serve immediately, otherwise the souffle will lose it's nice crust on the top.
9
Enjoy!

About this Recipe

Course/Dish: Other Main Dishes
Other Tag: Healthy