Creamy Asparagus Souffle Recipes

CREAMY ASPARAGUS "SOUFFLE"

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.

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.

ASPARAGUS SOUFFLE

Steps:

• Preheat oven to 425 degrees. Butter well and chill 8 1 1/4-cup souffle dishes.
• In separate pots boil asparagus and potatoes in lightly salted water until soft. Drain well. Meanwhile, lightly toast sesame seeds by placing in hot nonstick fry pan. Set aside.
• Place asparagus and potatoes in food processor or blender with ricotta. Puree slightly. Add salt, pepper, ginger, pepper flakes and scallions and puree well. You should have about 3 cups. Transfer mixture to bowl.
• Add yolks to mixture and blend well with wire whisk. In another bowl whisk whites until they form soft peaks. Fold 1/4 of whites into asparagus mixture, then remainder. Do not overwork mixture. Taste for seasoning.
• Place souffle dishes on baking sheet and fill to rim with mixture. Sprinkle sesame seeds evenly onto souffles. Before placing in oven run thumb around rim of each to remove any overflow, which could cling and prevent souffle from rising fully. Bake for approximately 10 minutes.

ASPARAGUS SOUFFLE

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 SOUFFLE'

Steps:

• 1. Preheat oven to 350 degrees. Butter a casserole dish to bake souffle' in. Place the casserole dish into a baking pan.
• 2. Cut asparagus spears into pieces.
• 3. Mix all ingredients EXCEPT hot water in a food processer or blender until smooth.
• 4. Pour blended mixture into the buttered casserole dish. Place pan with filled dish into oven and pour hot water into pan around dish.
• 5. Bake for 1 hour. Remove from oven and enjoy.

LOW FAT CHEESE AND ASPARAGUS SOUFFLé

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.

CREAM OF FRESH ASPARAGUS SOUP II

Steps:

• In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables. Set aside.
• In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the milk.
• Put the sour cream in a small bowl, and stir in a ladleful of the hot soup. Add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature, but don't allow it to boil. Serve immediately.