Asparagus and Gruyère Soufflé – Full Detailed Recipe
Description:
This Asparagus and Gruyère Soufflé is a light, airy, and savory French-style baked dish perfect for spring or a special brunch. The earthy flavor of asparagus pairs beautifully with the nutty and creamy Gruyère cheese. While soufflés may seem intimidating, this step-by-step guide makes it approachable, and the result is an impressive, golden puff that’s crisp on the outside and delicately soft inside.
Time Required:
Prep Time: 25 minutes
Cook Time: 30–35 minutes
Total Time: 60 minutes Servings:
Serves: 4 (as a side or light main)
Ingredients:
For the base:
1 tbsp unsalted (plus extra for greasing)
1 tbsp all-purpose flour
3/4 cup whole milk (warm)
1/4 tsp Dijon mustard (optional for a tangy note)
Salt and freshly ground black pepper, to taste
Pinch of ground nutmeg (optional)
Vegetables & Cheese:
1 cup chopped asparagus (fresh, steamed or blanched until tender-crisp)
1/2 cup grated Gruyère cheese (can sub with Swiss cheese)
2 tbsp grated Parmesan cheese (for extra flavor)
Eggs:
3 large eggs, separated
1/4 tsp cream of tartar (optional, helps stabilize egg whites) Instructions:
1. Preheat and Prep
Preheat oven to 375°F (190°C).
Butter 4 ramekins (or one 1-quart soufflé dish) and dust with a bit of flour or Parmesan.
2. Make the Roux Base
In a saucepan over medium heat, melt 1 tbsp
Whisk in 1 tbsp flour and cook for 1 minute.
Sloly add the warm milk while whisking until smooth and thick (about 2–3 minutes).
Stir in mustard, salt, pepper, and nutmeg.
Remove from heat and mix in chopped asparagus and cheeses.
Let it cool for 2–3 minutes, then stir in egg yolks, one at a time.
3. Beat Egg Whites
In a clean bowl, beat egg whites (with cream of tartar if using) until stiff peaks form.
4. Fold and Fill
Gently fold egg whites into the asparagus mixture in three additions, being careful not to deflate the air.
Pour into prepared ramekins and level the tops gently.
5. Bake
Place ramekins on a baking sheet and bake for 25–30 minutes, or until puffed andgolden brown.
Do not open the oven during the first 20 minutes.
6. Serve Immediately
Serve hot, straight from the oven before it deflates.
Nutritional Info (per serving, approx.):
Nutrient Amount
Calories 210 kcal
Protein 12 g
Carbohydrates 7 g
Sugars 3 g
Fat 15 g
Saturated Fat 9 g
Fiber 1 g
Sodium 260 mg
Calcium 210 mg
Note: Values are estimates and can vary based on ingredients used.
Q&A:
Q: Can I use frozen asparagus?
A: Yes, thaw and drain well. Pat dry to avoid excess moisture.
Q: What can I substitute for Gruyère?
A: Swiss, Emmental, or even sharp white cheddar can work in a pinch.
Q: Can I prepare it ahead?
A: The base can be made in advance, but beat and fold egg whites just before baking.
Q: Why did my soufflé collapse?
A: All soufflés deflate slightly after baking. To minimize this, serve immediately and avoid opening the oven early.
Q: Can this be made gluten-free?
A: Yes, use a gluten-free flour blend for the ro
ux.