Best 9 Asparagus And Swiss Cheese Souffles Recipes

CHEF JOHN'S ASPARAGUS SOUFFLE

Steps:

• Cook asparagus in a saucepan of boiling water until bright green but still crisp, about 2 minutes. Transfer asparagus to ice water to stop the cooking process. Drain and set aside.
• Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 2 minutes.
• Whisk milk into butter-flour mixture; bring to a simmer and cook until thick, 2 to 3 minutes. Season with salt and cayenne pepper.
• Place milk mixture, garlic, and asparagus in a blender and puree until smooth.
• Pour asparagus mixture into a large bowl; stir in egg yolks and Cheddar cheese.
• Preheat oven to 375 degrees F (190 degrees C)
• Generously butter 4 (6-ounce) ramekins
• Beat egg whites in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak
• Stir half of egg whites into asparagus cheese mixture until just combined. Gently fold remaining egg whites into mixture.
• Fill prepared ramekins about 3/4 full and place on a baking sheet; bake in the preheated oven until edges are golden brown, about 20 to 25 minutes

ASPARAGUS SOUFFLE

Steps:

• Preheat oven to 350°. In a large bowl, combine asparagus, cheese, mayonnaise and onion. In a small bowl, beat egg white on medium speed until soft peaks form. Fold into asparagus mixture. , Transfer to a greased 2-1/2-cup baking dish. Bake, uncovered, 20-25 minutes or until lightly browned.

ASPARAGUS AND SWISS CHEESE SOUFFLES

Steps:

• Preheat oven to 450°F. Generously butter two 1 1/4-cup soufflé dishes or custard cups. Divide asparagus pieces between prepared dishes. Melt butter in heavy medium saucepan. Drizzle 3/4 teaspoon butter over asparagus in each dish. Reserve remaining butter in pan. Bake asparagus until just tender and beginning to brown, about 6 minutes. Maintain oven temperature. Meanwhile, add flour and mustard to remaining butter in pan and whisk until smooth paste forms. Set over medium heat and whisk 1 minute. Whisk milk and yolks to blend in small bowl; whisk into flour mixture. Cook until sauce thickens, whisking constantly, about 2 minutes. Remove pan from heat. Add grated cheese, salt and pepper and stir until cheese melts.
• Beat egg whites in medium bowl until stiff but not dry. Fold whites into warm cheese mixture in pan. Spoon all of soufflé batter over asparagus in dishes.
• Bake soufflés until puffed and golden, about 14 minutes. Serve immediately.

ASPARAGUS AND CHEESE SOUFFLE

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.

ASPARAGUS-SWISS SOUFFLE

Steps:

• Preheat oven to 325°F Spray a 1-1/2 quart souffle dish with nonstick cooking spray.
• In a large saucepan, melt the butter over medium heat, add the onion and saute for 5 minutes or until soft. Stir in the flour, salt and pepper and cook for 2 minutes or until bubbly. Add the milk and cook, stirring constantly, for 5 minutes or until the sauce thickens. Add the cheese and stir until melted.
• In a small bowl, whisk the egg substitute (or the whole eggs). Whisk in a little (about 1/4 cup) of the hot cheese sauce, then return this egg mixture to the saucepan and whisk until well blended. Remove from the heat and fold in the drained asparagus.
• In a medium-sized bowl, using an electric mixer set on high, beat the egg whites until stiff peaks form. Fold the hot cheese sauce into the whites, then spoon into the souffle dish.
• Place the souffle on a baking sheet and bake for 50 mintues or until golden brown and puffy.

LOW FAT CHEESE AND ASPARAGUS SOUFFLé

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.

ASPARAGUS SOUFFLE

Steps:

• Preheat oven to 425 degrees. Butter well and chill 8 1 1/4-cup souffle dishes.
• In separate pots boil asparagus and potatoes in lightly salted water until soft. Drain well. Meanwhile, lightly toast sesame seeds by placing in hot nonstick fry pan. Set aside.
• Place asparagus and potatoes in food processor or blender with ricotta. Puree slightly. Add salt, pepper, ginger, pepper flakes and scallions and puree well. You should have about 3 cups. Transfer mixture to bowl.
• Add yolks to mixture and blend well with wire whisk. In another bowl whisk whites until they form soft peaks. Fold 1/4 of whites into asparagus mixture, then remainder. Do not overwork mixture. Taste for seasoning.
• Place souffle dishes on baking sheet and fill to rim with mixture. Sprinkle sesame seeds evenly onto souffles. Before placing in oven run thumb around rim of each to remove any overflow, which could cling and prevent souffle from rising fully. Bake for approximately 10 minutes.

ASPARAGUS AND SWISS BAKE

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 1-quart saucepan, heat 1 inch water to boiling. Add asparagus; cook uncovered 2 minutes. Drain thoroughly.
• In baking dish, mix asparagus, bell pepper and onions. In medium bowl, stir 1 1/2 cups of the cheese and the remaining ingredients until blended; pour into baking dish.
• Bake uncovered 35 to 40 minutes, sprinkling with remaining 1/2 cup cheese for last 5 minutes of baking, until knife inserted between center and edge comes out clean.

CHEESE SOUFFLé

Steps:

• Using 10 grams (2 teaspoons) butter, grease a 2-quart soufflé dish. Dust with 12 grams (2 tablespoons) Parmesan. Heat oven to 400 degrees with rack positioned in the lower third.
• Make the béchamel: Place a strainer over a large bowl and set aside. Heat remaining butter over medium heat in a heavy medium-size saucepan. Add shallot and cook, stirring, until softened (do not brown), 2 to 3 minutes. Stir in flour and cook, stirring, for about 3 minutes, until smooth and bubbling, but not browned. It should have the texture of wet sand. Remove from heat and whisk in milk all at once. Return to heat and bring to a simmer while whisking. Continue to whisk until mixture begins to thicken. Turn heat to very low and simmer for 5 to 10 minutes, stirring often with a whisk and scraping bottom and edges of pan with a rubber spatula. The sauce will be quite thick and should have no taste of raw flour. Add 3 grams ( 1/2 teaspoon) salt, the white pepper and the nutmeg. While it is still hot, strain sauce into the large bowl.
• Immediately beat egg yolks into sauce, one at a time. Adjust salt and pepper.
• In a stand mixer or using electric beaters, begin beating egg whites on low speed. When they begin to foam, add cream of tartar and a pinch of salt. Continue to beat until they form stiff but not dry peaks. Be careful not to overbeat or egg whites will fall apart when you fold them into sauce, which will make your soufflé mixture grainy.
• Using a large rubber spatula, stir a quarter of the egg whites into sauce. Stir in Gruyère, remaining Parmesan and truffle if using. Gently fold remaining whites into mixture, working rapidly but gingerly so whites don't collapse. Carefully spoon or pour mixture into prepared soufflé dish and place dish on a baking sheet.
• Place in oven, turning heat down to 375 degrees as soon as you close the oven door. Bake 30 to 35 minutes, until soufflé has puffed above the top of the dish, and soufflé top is golden brown. Turn off oven. If desired, let sit 5 minutes (the sauce in the middle will thicken slightly, but the soufflé will remain puffed) or serve at once. The center of the soufflé should be saucy. When you serve the soufflé, spoon sauce from the middle over each fluffy serving.