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cheese souffle in a ramekin drizzled with hollandaise

Cheese Souffle Recipe with Roasted Asparagus

Like and fluffy, but also rich and decadent, this classic Cheese Souffle with roasted asparagus will have your family and friends begging for more. Ready in under an hour, this is the perfect Spring recipe!
Course Main Course
Cuisine French
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 servings
Calories 426kcal


  • 4-6 oz. asparagus spears, cut in ½ to 1" pieces
  • 8 oz. Gruyere, grated
  • 4 egg whites, room temperature
  • ¾ cup bechamel sauce (see below)
  • 4 slices bacon, cooked and crumbled
  • 1 tbsp. brandy
  • Hollandaise sauce, (optional)

Bechamel Sauce:


Cheese Souffle:

  • 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 the 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, 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. 
  • 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 ½ to 1" of water. This helps keep 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).

Bechamel Sauce:

  • Heat the butter in a skillet over medium heat. Add the flour and stir until combined.
  • Slowly add the warmed 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.


Expert Tips:
  1. Make sure the egg whites reach stiff peaks. Otherwise the souffle may not rise correctly.
  2. Gently fold the bechamel mixture into the egg whites. Over mixing can cause your souffle to deflate quickly or not rise at all. 
  3. Always generously grease the ramekins before adding your batter. If the ramekins are not greased, the batter may stick to the edges and not rise as intended when baking.
  4. For a clean look, run a knife edge across the top of the ramekin to smooth the batter. 
  5. Always bake souffles on the bottom rack of the oven.
  6. Use a toothpick to check for doneness. If it comes out clean, the souffle is done. If it has batter on it, cook for another 2-3 minutes until toothpick comes out clean. 


Serving: 1souffle | Calories: 426kcal | Carbohydrates: 6g | Protein: 18g | Fat: 36g | Saturated Fat: 20g | Cholesterol: 113mg | Sodium: 288mg | Potassium: 206mg | Sugar: 2g | Vitamin A: 1200IU | Vitamin C: 1.2mg | Calcium: 455mg | Iron: 0.6mg