Asparagus Soufflé


Rating: 3.80 / 5.00 (5 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:









Instructions:

A recipe of asparagus for gourmets:

Peel the asparagus spears, make 8-10 min and cut the tips into small pieces. Squeeze the ends of the asparagus in a kitchen towel and grind in a hand blender. Cook the mixture at low temperature for a little bit and cool it down. Now add the egg yolks and the cornstarch, stir well and season with salt, pepper and a pinch of nutmeg. Whip the egg whites until stiff, mix gently and fill into greased small baking pans.

Place the pans in a large, high saucepan filled with water (in case the fat pan is deep enough, you can also use it) and bake at 150-200 °C for 10-20 minutes, depending on the oven. As soon as the souffle has risen and takes on a light golden brown color, it is ready. Turn out the souffle from the ramekins and bring it to the table with the asparagus tips.

Serve with fillet of veal, pork fillet or vegetarian: with morels and mushrooms.

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