Creamy Asparagus "souffle"

READY IN: 50mins




  • Reserve 6 asparagus tips for garnishing.
  • Trim asparagus, remove the thorns and cut into pieces.
  • Melt butter in a saucier or skillet and saute asparagus, including reserved tips, and shallots until tender.
  • Remove tips for garnish and set aside.
  • Whisk in flour and cook for 45-50 seconds.
  • Add cream to pan, simmer for 5 minutes.
  • Transfer to a blender or food processor, or use a stick blender in the saucier.
  • Add eggs and seasonings, then puree mixture.
  • Taste and adjust seasonings, if necessary.
  • Pour into 6 lightly buttered 1 cup ramekins.
  • Stand ramekins in a water bath of boiling water in a baking pan (13 X 9).
  • Bake at 325°F for 15 to 20 minutes or until slightly set.
  • Place reserved tips on top of each souflle, pressing it in slightly.
  • If planning to unmold these souflles, do not garnish until they are turned out of the ramekins.
  • Continue baking for 10 to 15 more minutes, till just barely starting to brown at the edges. A thin knife blade should come out clean.
  • Cool slightly.
  • Serve hot or cold.
  • These can be left in the ramekins, or unmolded.
  • To unmold, let the souflles cool for 5 to 10 minutes, run a thin knife blade around the sides and turn out onto a plate or platter.
  • Place the reserved asparagus tips on top of each souflle.