Best 2 Asparagus And Cheese Souffle Recipes

Indulge in a culinary journey with our exquisite asparagus and cheese soufflé, a delightful dish that combines the delicate flavors of asparagus with the rich creaminess of cheese. This soufflé is not only a feast for the taste buds but also a visual masterpiece, rising majestically in the oven and boasting a golden-brown crust.

The recipe provides detailed instructions for creating this culinary delight, ensuring that even novice cooks can achieve soufflé perfection. But that's not all – the article also offers a collection of additional soufflé recipes, each with its unique flavor profile. From the classic cheese soufflé to the savory spinach and mushroom soufflé, to the decadent chocolate soufflé, there's a soufflé for every palate and occasion.

Here are our top 2 tried and tested recipes!

ASPARAGUS AND CHEESE SOUFFLE

Asparagus and Cheese Souffle image

Provided by Food Network

Categories appetizer

Time 1h25m

Yield 8 servings

Number Of Ingredients 14

Ingredients

1 tablespoon vegetable oil
1/4 cup diced red onion
1 medium yellow squash, cut into1/4-inch-thick half-moon slices
1 pound thin asparagus, bottoms trimmed, cut into 1-inch pieces
1/2 cup roasted red pepper strips
2 tablespoons thinly sliced scallion greens
6 eggs
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pinch freshly ground nutmeg
1 cup shredded Swiss cheese
1/2 cup grated Parmesan
Vegetable oil spray, as needed
Equipment: 9 by 5-inch loaf pan and parchment paper

Steps:

Preheat the oven to 400 degrees F.
Heat the vegetable oil in a large skillet over medium-high heat. Add the onion, squash, and asparagus and cook, stirring, until crisp-tender, about 3 minutes. Remove from heat and stir in the pepper strips and scallions. Transfer to a bowl and let cool.
In a large bowl, whisk together the eggs, salt, pepper, and nutmeg. Stir in the cheeses and the cooled vegetables.
Spray the loaf pan with vegetable oil spray, line the bottom with a piece of parchment paper, and spray again.
Pour the egg mixture into the prepared pan, and top with another piece of vegetable oil sprayed parchment paper. Place the pan in a larger baking dish and place on the center oven rack. Pour enough hot water into the baking dish to reach halfway up the loaf pan. Bake until the center is firm and a toothpick stuck in the center comes out clean, about 1 hour and 10 minutes.
Remove the souffle from the oven and let cool for 10 minutes. Run a butter knife around the edges of the pan to release the souffle. Turn the souffle out onto a cutting board and remove the parchment paper. Cut the souffle into 8 slices and serve hot or at room temperature.

LOW FAT CHEESE AND ASPARAGUS SOUFFLé

Low Fat Cheese and Asparagus Soufflé image

A light and easy Souffle - this makes an impressive starter or a light luncheon dish! I have tried to make this a lower fat souffle than is usual. It can be served with a crispy French bread and a fresh salad if you are serving it for lunch. Use vegetable stock instead of chicken stock, if you want to make this a vegetarian souffle.

Provided by French Tart

Categories Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2 lbs fresh asparagus, trimmed and cut into 1 inch pieces
2 eggs, beaten
1 cup lowfat swiss cheese, grated
2 teaspoons canola oil
4 tablespoons parmesan cheese
1 tablespoon cornstarch or 1 tablespoon arrowroot
1/4 cup low-sodium low-fat chicken broth
2 egg whites, beaten until stiff

Steps:

Preheat oven to 175C/350°F.
Steam the asparagus in a metal steamer over boiling water for 5-6 minutes. Drain. Combine the asparagus with the eggs, Swiss.
cheese, oil, and Parmesan cheese.
Combine the cornstarch or.
arrowroot powder with the chicken broth and stir until smooth.
Add to the asparagus mixture.
Fold in the beaten egg whites until they disappear.
Pour the mixture into a greased souffle dish and bake for 25-30 minutes until puffed and firm.
Serve immediately.

Tips:

Use Fresh Asparagus: Be sure to select fresh, tender asparagus for optimal flavor and texture. Look for bright green stalks with tight tips.
Cook Asparagus Properly: Asparagus should be cooked until crisp-tender, but not mushy. Boiling or steaming are recommended methods to preserve its nutrients and color.
Choose High-Quality Cheese: Opt for high-quality cheeses that melt well, such as Gruyère, Parmesan, or Cheddar. Freshly grated cheese is preferred for a smoother texture.
Whip the Egg Whites Separately: Whipping the egg whites separately until stiff peaks form will incorporate air and create a light and fluffy soufflé.
Fold Ingredients Gently: When combining the egg whites with the remaining ingredients, use a spatula and fold gently to avoid deflating the egg whites.
Bake in a Water Bath: Baking the soufflé in a water bath helps create a moist and evenly cooked soufflé.
Serve Immediately: Soufflés are best served immediately after baking, as they tend to deflate over time.

Conclusion:

Asparagus and Cheese Soufflé is a delightful dish that combines the flavors of fresh asparagus, melted cheese, and fluffy eggs. With careful attention to technique and ingredient quality, you can create a restaurant-worthy soufflé at home. Follow these tips and enjoy this elegant and flavorful dish that is perfect for special occasions or everyday indulgence.