Mini Herb Asparagus Soufflés

This Mini Herb Asparagus Soufflés recipe is my first foray into the world of making soufflés. I’ve always been a bit intimidated by the idea of creating this classic French favorite. However, recently a version of this recipe popped up in a German cooking magazine. Consequently, I decided to give it a go, revamping some of the ingredients. Additionally, the appeal of creating cute mini soufflés was extra inspiring.

Furthermore, a friend gifted me with fresh asparagus from his garden. It was clear I needed to create something special to honor his gift.

This dish has a lovely herby asparagus flavor and is surprisingly easy to create. I added a mix of chopped spicy oregano, sage, lemon balm, thyme, and spearmint. The recipe takes way less time than I imagined. Forty minutes tops. For those of you worried about the dreaded Soufflé deflation, here are some tips to check out before you make one.

To create these Mini Herb Asparagus Soufflés, firstly, sauté fresh asparagus and chopped scallions in oil. Transfer the mixture to a food processor and pureé. Secondly, separate two eggs and beat the whites with a pinch of salt until stiff peaks form. Thirdly, melt butter in a skillet. Whisk in flour, milk, and then shredded Swiss cheese. Add the asparagus scallion pureé and herbs. Whisk in the yolks, then fold in the whites. Lastly, Transfer the mixture to the ramekins. Sprinkle more cheese over the top and bake.

These Mini Herb Asparagus Soufflés make a delightful light summer dinner. Serve them alone or accompany them with a side salad featuring juicy seasonal tomatoes.

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Mini Herb Asparagus Soufflés

Course Brunch, Dinner, Lunch

Keyword Asparagus, asparagus cheese, soufflés, summer recipes

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings -6

Author Lora Wiley-Lennartz

Ingredients

• 10 oz green asparagus
• 3 scallions
• 3 eggs
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• 1/4 cup unsalted butter
• 3 tablespoons plus 2 tablespoons all-purpose flour divided
• Scant cup whole milk
• Freshly ground pepper
• 2 oz grated Swiss cheese
• 1/4 cup chopped fresh herbs rosemary, thyme, basil, sage, mint, etc.

Instructions

1. Break the asparagus in half. Trim off the ends and peel the lower part of the spears.
2. Chop the scallions into thin rings.
3. Separate two of the eggs. Beat the egg whites until stiff peaks form. Set aside.
4. Heat the oil in a skillet. Add the asparagus and scallions and sauté for 5 minutes.
   
5. Transfer to a food processor and pulse until a chunky (not smooth) pureé forms.
6. Remove 2 tablespoons of the chunky pureé and then further process the rest of the mixture into a fine pureé.
   
7. Grease 4 large ramekins. Line a baking sheet with parchment paper. Place the ramekins on top.
8. Preheat the oven to 400 degrees.
9. Melt the butter in the skillet.
10. Whisk in 3 tablespoons of flour, then the milk. Bring it to a simmer.
11. Season with salt and freshly ground black pepper.
12. Mix in three-quarters of the Swiss cheese and the remaining 2 tablespoons of flour.
13. Stir in both asparagus/scallion purees, then the herbs.
    
14. Quickly whisk in the yolks, then carefully fold in the egg whites.
15. Transfer the mixture to the ramekins.
16. Sprinkle the rest of the Swiss cheese over the top.
    
17. Place the baking sheet in the oven and bake for 20 minutes. Do NOT open the oven during the baking time.
18. Remove from oven and serve.

Like these Mini Herb Asparagus Soufflés? Also, check out some of these asparagus recipes: