Asparagus Goat Cheese Souffle
1 casparagus, cooked, cut in 1 inch pieces.
3 Tbspgoat butter
1 Tbspspelt flour
1 calmond milk
3 Tbspromano cheese, grated
3 Tbspmozzarella goat cheese
1 dash(es)tamari sauce
1/2 tspsweet paprika
1/8 tspcayenne pepper
1/8 tspdry mustard
4 largeegg yolks, beaten
4 largeegg whites, stiffly beaten (beat less if you live at high altitude)
How to Make Asparagus Goat Cheese Souffle
- 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.
- 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.
- 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.
- 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.
- Pour the mixture into your prepared souffle dish. Set the dish in a bigger dish and put it in the oven.
- 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.
- 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.
- 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.