Shelly's Recipe

ASPARAGUS SOUFFLE

Category: Asparagus

4 ramekins
1/4 cup bread crumbs
1 cup asparagus (cut into one inch pieces)
1 teaspoon butter
1 shallot (chopped)
1 clove garlic (chopped)
1/2 teaspoon thyme (chopped)
2 tablespoons unsalted butter
2 tablespoons flour
2/3 cup whole milk
1/8 teaspoon nutmeg
1/4 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon pepper
2 egg yolks (lightly beaten)
1/2 cup parmigiano reggiano or gruyere cheese (grated)
2 egg whites

Butter and coat the ramekins with the bread crumbs.

Boil the asparagus until just tender. Run the asparagus under cold water to stop the cooking process.

Melt the butter in a pan. Add the shallot and saute until just tender, about 3-5 minutes. Add the garlic and thyme and saute until fragrant, about 1 minute.

Puree the asparagus, and shallots in a food processor.

Melt the butter in a small sauce pan. Add the flour and stir to mix. Add the milk, egg yolks, nutmeg, mustard, salt and pepper and whisk until it thickens. Add the cheese and mix it in as it melts and remove from the heat. mix the cheese mixture and asparagus mixture together.

Beat the egg whites in a bowl until just stiff. Fold the egg whites into the cheese and asparagus mixture. Pour the batter into the ramekins, place the ramekins into a baking dish and fill the baking dish with hot water up to half the height of the ramekins.

Bake at 400 for 10 minutes, reduce the heat to 350 and bake for another 15 minutes. Serves 4