How to Make an Asparagus Souffle from Cowgirl Creamery

This is an awesome egg souffle to try at home for breakfast. It’s fuffy, it’s light, what is not to like?

I usually stick to extremely easy and simple breakfasts like cereal, yogurt and granola etc, so having this egg souffle around is a great change of pace.

I hope you enjoy it as much as we did.

Cookbook – Cowgirl Creamery

Ingredients –

Bechemel –

Whole milk or half and half – 1 cup
Egg Yolk – 4 (save the whites)
Unsalted butter – 2 tbsp
All purpose flour – 2 tbsp
Thinly sliced chives – 1 tbsp
Ricotta cheese – 1/2 Cup
Sea salt – 1/4 tsp
Fresh ground pepper – 1/8 tsp

Souffle

Asparagus spears (blanched) – about 6 – Set asparagus in boiling water and watch, when they turn bright green, they are ready to come out.
Egg whites – from 4 eggs
Fresh chopped basil – 2 tsp
Fresh chopped chives – 2 tsp
Fresh Chopped parsley – 2 tsp (I omitted this since I forgot I did not have any)

Step 1 – Blanch the Asparagus

Put the asparagus in boiling water. Watch them and when they turn bright green and still have a crunch to them, take them out. Cut asparagus long ways up the middle to half the whole stalk. Then cut into 1.5-2 inch pieces. Set aside.

Step 2 – Make the bechemel

Butter an 8-10 inch baking dish and set aside.

Whisk together the milk and egg yolks, set aside. Add the butter to a pan over low/medium heat, when sizzling, add the flour and whisk constantly until the mixture shows a little color. Do not let it brown. Pour in the egg mixture, whisking while pouring. It is okay is the flour seizes when you add the liquid, just keep whisking. Add the chives, whisk for about a minute until the mixture thickens, about 1 minute. Stir in the ricotta, salt, and pepper, and set aside until room temperature. This happens a little faster that you think.

Step 3 – Make the Souffle

Pre heat over to 450 F.

In a bowl or stand mixer bowl, add the egg whites. The girlfriend was on a work call so I did this manually which takes some effort. Whisk thoroughly until the whites hold a gentle peak, do not over beat. Fold in the basil and chives to the whites.

Make sure the bechemel is room temperature. Stir in the asparagus. Gently fold in about half of the egg whites, then the other half, and then transfer to your buttered baking pan.

Cook the souffle for 7 minutes and then decrease the heat to 400 F until the souffle is lightly browned on top. Supposed to be another 10-12, but this took me a little longer.

Serve right away!

And for the ratings –

Difficulty of ingredients to find – 3/5 stars – a normal trip to the store should work
Perceived difficulty going into recipe – 3/5 stars
Difficulty after recipe – 3/5 stars
Time taken – 3/5 stars – just oven an hour of time total
Taste – 3/5 stars – I thought it was just okay, my girlfriend liked it better than I did. I don’t think I am a souffle kind of guy
Make again? – 2/5 stars – probably not unless some requested it