Light and fluffy asparagus casserole recipe. Pureed asparagus mixed with bechamel and egg yolk, folded with whipped egg whites, baked to a fluffy golden deliciousness.
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Have you ever tried to make a soufflé and it just didn’t live up to your expectations?
After trying unsuccessfully to recreate a fabulous soufflé I enjoyed at brunch from Bay Area chef Brett Emerson, I broke down and asked him for help.
Thank God for talented friends who are generous with their advice! Here are some pointers Brett gave me about soufflés.
Tips to make a soufflé light and fluffy
- Butter the molds thoroughly, then coat with very fine breadcrumbs.
- use cake flour instead of all-purpose flour in the béchamel.
- Use extra protein. Whip them to soft peaks dancing on edge to become stiff peaks.
- Work quickly and fold with a light touch.
Note that soufflés are really a bit tricky to make; this is not a beginner’s recipe.
What I love about Brett’s approach is that you can actually make these soufflés ahead of time, which is perfect for a brunch get-together or party where you want to do most of the cooking ahead of time.
We ate half straight out of the oven and baked the other half for a later meal. Both sets were delicious.
Asparagus soufflé
ingredients
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1 pound asparagus spears, bottoms trimmed and discarded, thick spears peeled, spears cut into 1-inch pieces
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Salt
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1/4 cup chopped shallots
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1 garlic clove, chopped
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1 teaspoon fresh thyme, chopped or 1/2 teaspoon dried
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4 tablespoons unsalted butter
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1/2 cup finely ground dry breadcrumbs
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3 tablespoons cake flour (can substitute all-purpose flour)
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1 1/4 cup whole milk
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1/4 teaspoon ground nutmeg
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Pinch of dry ground mustard
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Pinch of ground cumin
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Puree the ground ginger
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Freshly ground black pepper
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1/2 cup grated Gruyere cheese (can substitute Parmesan but honestly I prefer the Gruyere)
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3 egg yolks, lightly beaten
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5 egg whites
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6 8-ounce ramekins
method
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Blanch the asparagus:
Blanch the asparagus in boiling salted water (1 1/2 teaspoons of salt per quart of water) for 2 minutes. drain. Rinse in cold water to stop cooking. Set aside to cool.
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Cook shallots, garlic, thyme in butter:
Melt 1 tbsp butter in a saucepan over medium heat. Add shallots, garlic and thyme. Cook until soft, do not let brown. About 4 to 5 minutes. Remove from stove.
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Puree the asparagus and shallots:
Blend the asparagus and shallot together in a blender. Measure out 1 1/4 cup puree.
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Preparation of the molds:
Butter 6 8-ounce ramekins. Coat well with the breadcrumbs, reserving the leftover breadcrumbs.
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Make a thick béchamel sauce:
Melt 3 tablespoons butter in a medium saucepan over medium heat. Add the cake flour and whisk to fully incorporate the flour into the butter, continuing to mix for a few minutes. Don’t let it get brown.
Gradually add the milk to the mixture, stirring constantly.
Stir in 1/2 teaspoon salt, nutmeg, cumin, mustard, ginger, and some freshly ground black pepper.
Reduce the heat to low and cook for 15 minutes, stirring occasionally so the mixture doesn’t stick to the pan.
After 15 minutes, remove the béchamel from the heat and stir in the cheese.
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Prepare the soufflé base:
Combine the béchamel and asparagus mixture in a large mixing bowl (if you have a mixing bowl with a side spout, use this for easier pouring later). Taste the mixture and adjust the spices. The soufflé base should be well seasoned.
Stir in the egg yolks until well combined.
At this point you can prepare the soufflé mixture. Store in the refrigerator for up to two days. Come back to room temperature before proceeding.
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Preheat oven to 400°F
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Prepare to make a water bath:
(a water bath). Prepare a 9×12 baking pan with at least 2-inch sides. Put a kettle on with water to boil.
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beat egg whites:
Add a pinch of salt to the egg whites and using a very clean mixer, beat the egg whites until firm but soft, almost stiff peaks. (Make sure there are no traces of yolk or shell in your egg whites before you begin.) Don’t roll over. Excessive whipping will result in stiff tips that are dry and somewhat reminiscent of styrofoam.
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Lift the egg white under the asparagus mixture:
Using a rubber spatula, first fold a quarter of the beaten egg white into the asparagus mixture, then the remaining three quarters. Use a light touch so as not to deflate the egg white.
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Fill the moulds, place in the water bath:
Fill the ramekins to a quarter inch from the top with the mixture. If you like, sprinkle leftover breadcrumbs on top.
Place the molds in the water bath casserole dish. Place the casserole dish on the middle rack in the oven.
Pour boiling water into the baking pan around the ramekins until the water comes halfway up the sides of the ramekins.
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Bake:
Bake for 10 minutes at 400°F, reduce the heat to 350°F and bake for an additional 15 minutes until puffy and golden brown. Do not open the oven door until the soufflé is almost done, otherwise it may fall.
Make ahead instructions: You can serve the soufflés immediately or later. To serve later, let the soufflés rest in the water bath for 15 minutes. Then run a sharp knife along the edges and tip the individual soufflés onto a buttered baking sheet.
Cool to room temperature, wrap in plastic wrap and refrigerate for up to 2 days. Return to room temperature before baking again. Heat the oven to 200°F, bake the soufflés on a buttered baking sheet, not in ramekins, for 7-8 minutes and serve.
