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 426 kcal
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)
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.
Make sure the egg whites reach . Otherwise the souffle may not rise correctly. stiff peaks
the bechamel mixture into the egg whites. Over mixing can cause your souffle to deflate quickly or not rise at all. Gently fold Always
before adding your batter. If the ramekins are not greased, the batter may stick to the edges and not rise as intended when baking. generously grease the ramekins
, run a knife edge across the top of the ramekin to smooth the batter. For a clean look Always bake souffles on the
of the oven. bottom rack Use a
. 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. toothpick to check for doneness Serving: 1 souffle | Calories: 426 kcal | Carbohydrates: 6 g | Protein: 18 g | Fat: 36 g | Saturated Fat: 20 g | Cholesterol: 113 mg | Sodium: 288 mg | Potassium: 206 mg | Sugar: 2 g | Vitamin A: 1200 IU | Vitamin C: 1.2 mg | Calcium: 455 mg | Iron: 0.6 mg