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asparagus goat cheese souffle

(1 rating)
Recipe by
Jo Zimny
Ithaca, NY

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

(1 rating)
yield 4 serving(s)
prep time 20 Min
cook time 30 Min

Ingredients For asparagus goat cheese souffle

  • 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
    tamari sauce
  • 1/2 tsp
    sweet paprika
  • 1/8 tsp
    cayenne pepper
  • 1/8 tsp
    dry mustard
  • 4 lg
    egg yolks, beaten
  • 4 lg
    egg whites, stiffly beaten (beat less if you live at high altitude)

How To Make asparagus goat cheese souffle

  • 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

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