Chef Johns Asparagus Souffle Recipes

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LOW FAT CHEESE AND ASPARAGUS SOUFFLé



Low Fat Cheese and Asparagus Soufflé image

A light and easy Souffle - this makes an impressive starter or a light luncheon dish! I have tried to make this a lower fat souffle than is usual. It can be served with a crispy French bread and a fresh salad if you are serving it for lunch. Use vegetable stock instead of chicken stock, if you want to make this a vegetarian souffle.

Provided by French Tart

Categories     Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

2 1/2 lbs fresh asparagus, trimmed and cut into 1 inch pieces
2 eggs, beaten
1 cup lowfat swiss cheese, grated
2 teaspoons canola oil
4 tablespoons parmesan cheese
1 tablespoon cornstarch or 1 tablespoon arrowroot
1/4 cup low-sodium low-fat chicken broth
2 egg whites, beaten until stiff

Steps:

  • Preheat oven to 175C/350°F.
  • Steam the asparagus in a metal steamer over boiling water for 5-6 minutes. Drain. Combine the asparagus with the eggs, Swiss.
  • cheese, oil, and Parmesan cheese.
  • Combine the cornstarch or.
  • arrowroot powder with the chicken broth and stir until smooth.
  • Add to the asparagus mixture.
  • Fold in the beaten egg whites until they disappear.
  • Pour the mixture into a greased souffle dish and bake for 25-30 minutes until puffed and firm.
  • Serve immediately.

ASPARAGUS SOUFFLE



Asparagus Souffle image

Asparagus brightens any dinner table...especially a souffle. I would use this as a main course, but it can just as easily be a side. For main course serve with a salad and bread

Provided by BeckyF

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 6

3 tablespoons butter, melted
3 tablespoons flour
1 cup milk
4 eggs, separated
2 1/2 cups diced asparagus
3/4 teaspoon salt

Steps:

  • Blend butter and flour, add milk gradually and cook slowly until thickened, stirring constantly.
  • Beat egg yolks until thick and lemon colored, add asparagus and salt and add to sauce.
  • Beat egg whites until stiff and fold into asparagus mixture, pour into greased casserole, set in pan of hot water and bake 325 deg. F about 45 minutes.

ASPARAGUS AND SWISS CHEESE SOUFFLES



Asparagus and Swiss Cheese Souffles image

Categories     Milk/Cream     Cheese     Egg     Bake     Asparagus     Spring     Pastry     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 9

10 thin asparagus spears (ends trimmed), cut into 1-inch pieces
2 1/2 tablespoons butter
2 tablespoons all purpose flour
1 teaspoon dry mustard
2/3 cup milk
2 large eggs, separated
2/3 cup (packed) grated Swiss cheese (about 3 ounces)
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 450°F. Generously butter two 1 1/4-cup soufflé dishes or custard cups. Divide asparagus pieces between prepared dishes. Melt butter in heavy medium saucepan. Drizzle 3/4 teaspoon butter over asparagus in each dish. Reserve remaining butter in pan. Bake asparagus until just tender and beginning to brown, about 6 minutes. Maintain oven temperature. Meanwhile, add flour and mustard to remaining butter in pan and whisk until smooth paste forms. Set over medium heat and whisk 1 minute. Whisk milk and yolks to blend in small bowl; whisk into flour mixture. Cook until sauce thickens, whisking constantly, about 2 minutes. Remove pan from heat. Add grated cheese, salt and pepper and stir until cheese melts.
  • Beat egg whites in medium bowl until stiff but not dry. Fold whites into warm cheese mixture in pan. Spoon all of soufflé batter over asparagus in dishes.
  • Bake soufflés until puffed and golden, about 14 minutes. Serve immediately.

CREAMY ASPARAGUS "SOUFFLE"



Creamy Asparagus

An elegant but simple way to serve asparagus, this timbale is like a sturdy souffle that holds its "breath". And you can use up less-than-perfect spears; use a vegetable peeler to peel the tougher stalks so they will be tender. A stick blender does a nice job pureeing the mixture.

Provided by Lise in Indiana

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb asparagus
2 tablespoons butter
1/4 cup shallot, chopped
2 tablespoons all-purpose flour
10 ounces cream
1 teaspoon kosher salt (to taste)
1 dash black pepper
1 dash nutmeg, freshly grated
4 eggs

Steps:

  • 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.

Nutrition Facts : Calories 252.5, Fat 21.9, SaturatedFat 12.7, Cholesterol 187, Sodium 496.4, Carbohydrate 8.1, Fiber 1.7, Sugar 1.2, Protein 7.5

ASPARAGUS AND CHEESE SOUFFLE



Asparagus and Cheese Souffle image

Provided by Food Network

Categories     appetizer

Time 1h25m

Yield 8 servings

Number Of Ingredients 14

1 tablespoon vegetable oil
1/4 cup diced red onion
1 medium yellow squash, cut into1/4-inch-thick half-moon slices
1 pound thin asparagus, bottoms trimmed, cut into 1-inch pieces
1/2 cup roasted red pepper strips
2 tablespoons thinly sliced scallion greens
6 eggs
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pinch freshly ground nutmeg
1 cup shredded Swiss cheese
1/2 cup grated Parmesan
Vegetable oil spray, as needed
Equipment: 9 by 5-inch loaf pan and parchment paper

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.

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