This post may contain affiliate links. Please read my disclosure.
A savory souffle, this Roasted Asparagus and Gruyere Souffle will have you scraping every last piece out of the ramekin (possibly with your fingers) and looking around for another. The flavors are absolutely amazing, and a light drizzle with some of my easy-to-make blender hollandaise brings it all together.
I am on a souffle kick! Really, once you start making them, you realize how really easy it is.
So jump in, let’s make us this delicious roasted asparagus and Gruyere souffle.
Gruyere guys…it’s the good stuff. It has this amazingly creamy texture, and a wonderfully deep, nutty flavor.
I love this cheese.
So it only seemed fitting that we would use it in this asparagus souffle.
And I am always totally excited about asparagus season. The price finally comes down to a level that I am agreeable to paying. I WILL NOT pay $6/lbs. unless desperate.
So don’t be expecting too many dead-of-winter asparagus recipes from me.
I am so excited about this souffle!
how to make this roasted asparagus and Gruyere souffle
You should be able to find everything you need in your local grocery store. You can also buy some of the ingredients on Amazon (affiliate links – I earn a small commission if you buy through these links that helps me keep the site running):
We start with a classic bechamel sauce which can actually be made ahead of time if desired. Just don’t add the cream and cheese. To reheat, place in a saucepan or skillet over medium-low heat and add the cream. Once warm, go ahead and add the cheese and stir. Continue with the rest of the instructions.
making the souffle
Roast the asparagus in a 400 degree oven for 15-20 minutes. Remove and set aside.
Reduce oven to 375 degrees.
Butter 6 ramekins and place in the fridge to cool while we make the souffle filling.
Beat the egg whites on high until stiff peaks form. Gently fold into the bechamel filling being careful not to deflate the egg whites (see instructions a few paragraphs below with step by step photos).
This is perhaps the most difficult part of the dish. Just don’t overthink it. Gentle folding is all you need. It’s ok if the mixture does not look fully mixed.
Spoon the mixture into each of the buttered ramekins and bake for 20-25 minutes, until golden brown and risen above the edges of the ramekins.
Serve immediately with this super awesome 3 minute blender hollandaise sauce.
making the bechamel filling
Heat the butter in a skillet over medium heat. Add the flour and stir until combined and then slowly add the milk, just a little at a time, whisking constantly to keep lumps from forming. If you add the milk all at once, you run the risk of getting a lumpy bechamel. We don’t want that.
Once milk is incorporated, add the black pepper, nutmeg and cream.
The add the asparagus, bacon, cream and brandy and stir well. Cook for 1-2 minutes.
Add the cheese, mix until melted, and remove from the heat. Use as directed above.
See guys? This souffle is not hard to make. Just takes a couple minutes of planning, and following the step by step instructions above.
Once your souffles are ready, I HIGHLY recommend serving them with this awesome blender hollandaise sauce. It literally takes less than 5 minutes to make. And it really gives your souffle that whole mouthgasm effect.
If you like this recipe, here are some other amazing recipes:
White Wine and Dijon Braised Chicken
White Wine Braised Short Ribs
Duck Fat Parmesan Truffle Fries
French Onion Smothered Pork Chops
Chicken Katsu Curry
Vietnamese Beef Pho
Vietnamese Pork Noodle Bowls
Cajun Style Shrimp and Sausage Quiche
Almond Raspberry Galette
Meyer Lemon Creme Brulee
Did you make this Roasted Asparagus and Gruyere Souffle? Leave a comment below and let me know what you think!
A light and fluffy souffle made with roasted asparagus, bacon and Gruyere cheese.
- 4-6 oz. asparagus spears, cut in 1/2 to 1" pieces
- 8 oz. Gruyere, grated
- 4 egg whites, room temperature
- 3/4 cup bechamel sauce (see below)
- 4 slices bacon, cooked and crumbled
- 1 tbsp. brandy
- Hollandaise sauce, for serving (optional but so delicious)
- Butter 6 ramekins and place in the fridge to chill while preparing the filling.
- Roast the asparagus on a baking sheet in a 400 degree oven for 15-20 minutes, until browned and tender. Set aside.
- Reduce oven temperature to 375 degrees.
- Beat the egg whites until stiff peaks form. Set aside.
- Make the bechamel sauce (see below) and add the asparagus, bacon, cream and brandy. Stir until combined.
- Add the cheese, stir and remove from heat and place in a large bowl. Add any salt to taste at this point. (I don't typically need to add more salt)
- Gently fold the egg whites into the bechamel sauce, making sure the egg whites don't deflate. The filling should still be light and fluffy when you're done. It's ok if it doesn't look fully mixed.
- Fill the ramekins to the top edge with the souffle mixture. Place ramekins in an ovenproof baking dish filled with 1/2 to 1" of water. This helps keeps the souffles from cracking.
- Bake for 20-25 minutes, until golden brown and souffles have risen up over the edge of the ramekins.
- Serve immediately alone or drizzled with hollandaise sauce (totally try the hollandaise sauce).
- Heat the butter in a skillet over medium heat. Add the flour and stir until combined.
- Slowly add the milk, just a little at a time to keep lumps from forming. Make sure to whisk constantly as you're adding the milk.
- Once milk is incorporated, add the black pepper, nutmeg and cream.
- Use as directed above.