Asparagus Goat Cheese Souffle Recipes

ASPARAGUS AND CHEESE TART

Steps:

• Fill a large bowl with ice water. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus; cook until bright green and crisp-tender, 2 to 5 minutes, depending on the thickness of the asparagus. Drain and transfer to the ice water to stop the cooking; drain and pat dry. Preheat the oven to 400 degrees F.
• Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet.
• Meanwhile, mix the fontina, comte, shallot, egg yolks, milk, nutmeg and a pinch each of salt and pepper in a bowl until combined. Spread the cheese mixture evenly over the puff pastry, leaving a 1-inch border on all sides. Toss the asparagus with the olive oil, 1/4 teaspoon salt, and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15 to 20 minutes. Sprinkle with the lemon zest. Serve warm or at room temperature.

ROASTED ASPARAGUS WITH HERB GOAT CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Arrange asparagus, side-by-side, on a baking sheet. Drizzle olive oil over asparagus; season with salt and pepper. Crumble goat cheese over asparagus.
• Roast in the preheated oven until cheese is slightly melted and asparagus are tender yet firm to the bite, about 10 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.

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 GOAT CHEESE SOUFFLE

Steps:

• 1. Steam the asparagus until just tender and set aside. Get a full kettle of water on the boil. You will need it for your bain marie...and set the grate in your stove to the bottom placement. Preheat the oven to 375'F.
• 2. Butter your souffle dish. If you wish to put a parchment paper collar around the dish, butter the top half of the collar and tie it with the buttered side facing inside the dish with kitchen twine. I didn't find this necessary because my souffle didn't rise up over the edge. Put the asparagus in the bottom of the buttered dish.
• 3. Over low heat, melt the butter in a heavy skillet. Whisk in the flour until smooth; gradually add the milk, stir constantly until the sauce thickens.
• 4. Add cheeses and seasonings; stir until the cheese melts. Add the beaten egg yolks and stir well. Remove from the heat; fold the egg whites into the cheese sauce.
• 5. Pour the mixture into your prepared souffle dish. Set the dish in a bigger dish and put it in the oven.
• 6. Being careful not to get any water into your souffle pour the boiling water from the kettle into the bigger dish. The water should be 1/2 inch deep around the souffle dish.
• 7. Turn the heat down to 350'F and bake uncovered for 30 minutes or until the souffle is golden on the top. It should rise up at least 3 times it's original size. Test it with a long wooden skewer. If any of the souffle is moist at the bottom leave it in a few more minutes. It should be totally cooked through.
• 8. The souffle should be crusty on the top but still jiggly when you shake it. Serve immediately, otherwise the souffle will lose it's nice crust on the top.
• 9. Enjoy!

ASPARAGUS, GOAT CHEESE AND TARRAGON TART

Steps:

• Heat oven to 425 degrees. In a medium bowl, use a fork or a wooden spoon to mash together the goat cheese, egg, garlic, tarragon, lemon zest, salt and nutmeg until smooth. Switch to a whisk and beat in the crème fraîche until smooth.
• On a lightly floured surface, roll out puff pastry into a 13-by-11-inch rectangle about 1/8-inch thick. Transfer the dough to a parchment-lined cookie sheet. With a sharp knife, lightly score a 1/2-inch border around the edges of the puff pastry.
• Spread the crème fraîche mixture evenly inside the scored border. Line up the asparagus spears on top, and brush them with olive oil. Sprinkle some salt and the grated Parmesan over the asparagus.
• Bake until the pastry is puffed and golden, 25 to 30 minutes. Let it cool on the cookie sheet for at least 15 minutes or up to 4 hours before serving. Then sprinkle black pepper, red-pepper flakes (if using), the shaved Parmesan and tarragon leaves. Drizzle a little oil on top.

SPRING SOUFFLE

Steps:

• Leave a bit of moisture on the spinach and watercress after cleaning. Place in a saucepan; stir over medium heat until leaves are wilted, about 3 minutes. Drain well and squeeze in a kitchen towel to release moisture. Chop coarsely and set aside.
• Preheat oven to 400-degree F. Butter or coat with non-stick cooking spray a 2-quart round soufflé dish.
• Melt the butter in a heavy saucepan over low heat. Add the flour and whisk until smooth. Next, whisk in the milk, nutmeg, salt and pepper. Raise heat to medium and cook, stirring constantly, for 2 minutes or until the mixture is thick and slightly boiling. Add the goat cheese and whisk until smooth. Remove from heat and cool slightly.
• Beat egg yolks in a medium bowl until lemon-colored and whisk a 1/4 cup cooled sauce into them. Whisk the egg yolk mixture a bit at a time into the cool sauce. Stir in the spinach-watercress mixture along with parsley and chives.
• With an electric mixer, begin to beat the egg whites with the lemon juice until frothy, then continue beating until stiff but not dry.
• With a rubber spatula, gently fold one-quarter of the egg whites into the sauce. Quickly and gently fold the remaining whites into the sauce until well combined. Transfer to the prepared soufflé dish.
• Bake for 30 minutes or until soufflé is golden and puffed, yet still moist.
• Serve immediately.

MUSHROOM AND ASPARAGUS FRITTATA WITH GOAT CHEESE

Steps:

• Preheat the oven or toaster oven to broil.
• Spray a 7- to 8-inch non-stick fry pan with cooking spray and warm on medium heat. Add the sliced mushrooms and cook for 2-3 minutes, turning once or twice. Add the asparagus and cook for 1-2 minutes more.
• Whisk the eggs in a bowl with 1 teaspoon water and a pinch of kosher salt until light and frothy, then pour into the mushroom and spinach mixture. Sprinkle with the green onion and the goat cheese.
• Cook the eggs undisturbed until the edges begin to pull away from the edge of the pan and begin to set. Gently lift the edges of the egg and tilt the pan so the uncooked egg runs under the cooked part and cook for another minute or so.
• Transfer the fry pan to the oven and broil for 2-3 minutes or until the eggs have puffed and have cooked through.
• Remove from the oven and sprinkle with more goat cheese if desired. Cut into wedges and serve warm or at room temperature.

ASPARAGUS WITH GOAT CHEESE SAUCE

Steps:

• Add asparagus to boiling water and cook until crisp tender, approx 2-4 minutes.
• Combine remaining ingredients, pour over asparagus.

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.

GOAT CHEESE AND HERB SOUFFLES

Steps:

• Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes. Place 1 tablespoon Parmesan in each dish; rotate dishes to coat with cheese, leaving excess in dishes. Place dishes on baking sheet. Whisk milk and yolks in bowl to blend.
• Melt butter in saucepan over medium-high heat. Add onion, thyme, and rosemary; sauté 3 minutes. Add flour; whisk 1 minute. Whisk in milk mixture. Whisk soufflé base until thick and bubbling, about 2 minutes. Remove pan from heat. Add 1/2 cup goat cheese, salt, black pepper, and cayenne pepper; whisk until cheese melts. Beat whites in bowl until stiff but not dry. Fold 1/4 of whites into base in pan. Sprinkle remaining 1/2 cup goat cheese and 1 tablespoon Parmesan over. Fold in remaining whites in 2 additions. Divide mixture among dishes.
• Bake soufflés until puffed and beginning to brown on top, about 20 minutes. Serve immediately.

ASPARAGUS SOUFFLE

Steps:

• Butter and coat the ramekins with the bread crumbs.
• Boil the asparagus until just tender.
• Run the asparagus under cold water to stop the cooking process.
• Melt the butter in a pan.
• Add the shallot and saute until just tender, about 3-5 minutes.
• Add the garlic and thyme and saute until fragrant, about 1 minute.
• Puree the asparagus, and shallots in a food processor.
• Melt the butter in a small sauce pan.
• Add the flour and stir to mix.
• Add the milk, egg yolks, nutmeg, mustard, salt and pepper and whisk until it thickens.
• Add the cheese and mix it in as it melts and remove from the heat.
• Mix the cheese mixture and asparagus mixture together.
• Beat the egg whites in a bowl until just stiff.
• Fold the egg whites into the cheese and asparagus mixture.
• Pour the batter into the ramekins, place the ramekins into a baking dish and fill the baking dish with hot water up to half the height of the ramekins.
• Bake in a preheated 400F/200C for 10 minutes, reduce the heat to 350F/180C and bake for another 15 minutes.

GOAT CHEESE SOUFFLES

Steps:

• Preheat oven to 350°F. Rub inside of six 3/4-cup soufflé dishes or ramekins with 2 tablespoons butter. Coat with breadcrumbs; tap out excess. Set aside.
• Melt remaining 2 tablespoons butter in heavy large saucepan over medium-low heat. Add flour and cook 2 minutes, whisking constantly. Gradually whisk in milk. Increase heat to medium. Simmer mixture until very thick, stirring constantly, about 5 minutes. Add half of goat cheese and whisk until melted and smooth. Mix in salt and pepper. Whisk egg yolks in medium bowl to blend. Gradually whisk in hot soufflé base. Cool 5 minutes.
• Beat whites in large bowl until stiff but not dry. Mix 1/4 of whites into soufflé base to lighten. Fold in remaining whites. Fold in remaining goat cheese. Divide mixture among prepared soufflé dishes. Place in 13x9x2-inch metal baking pan. Add enough hot water to pan to come halfway up sides of dishes.
• Bake soufflés until puffed and golden brown on top and softly set in center, about 20 minutes. Serve soufflés immediately in their dishes. Or for twice-baked version, cool soufflés in dishes in water for 5 minutes. Remove soufflés from water. Run small sharp knife around sides of dishes to loosen soufflés. Turn out onto buttered baking sheet. Refrigerate up to 4 hours. Before serving, rewarm soufflés on same sheet in 350°F oven until heated through, about 10 minutes.