Creamy Asparagus Souffle Recipes

Steps:

• Preheat oven to 350°. In a large bowl, combine asparagus, cheese, mayonnaise and onion. In a small bowl, beat egg white on medium speed until soft peaks form. Fold into asparagus mixture. , Transfer to a greased 2-1/2-cup baking dish. Bake, uncovered, 20-25 minutes or until lightly browned.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place asparagus on the baking sheet and season with salt and black pepper. Drizzle with olive oil and lightly toss to coat evenly.
• Roast in the preheated oven until asparagus is tender-crisp, about 10 minutes for thin asparagus, or 14 minutes for large asparagus.
• Meanwhile, melt butter in a saucepan over medium heat. Add garlic and stir for 1 to 2 minutes until softened, taking care not to burn garlic. Sprinkle flour onto butter and cook, whisking constantly until mixture is golden and thick, 1 to 2 minutes. Slowly whisk in milk and bring to a light boil until sauce starts to thicken, 2 to 3 minutes.
• Sprinkle in Parmesan cheese and continue whisking until smooth. Season with salt and pepper. Remove from heat - sauce will further thicken.
• Place asparagus on a serving platter and drizzle with cheese sauce. Garnish with lemon zest and serve immediately.

Steps:

• Preheat the oven to 400 degrees F.
• Heat the vegetable oil in a large skillet over medium-high heat. Add the onion, squash, and asparagus and cook, stirring, until crisp-tender, about 3 minutes. Remove from heat and stir in the pepper strips and scallions. Transfer to a bowl and let cool.
• In a large bowl, whisk together the eggs, salt, pepper, and nutmeg. Stir in the cheeses and the cooled vegetables.
• Spray the loaf pan with vegetable oil spray, line the bottom with a piece of parchment paper, and spray again.
• Pour the egg mixture into the prepared pan, and top with another piece of vegetable oil sprayed parchment paper. Place the pan in a larger baking dish and place on the center oven rack. Pour enough hot water into the baking dish to reach halfway up the loaf pan. Bake until the center is firm and a toothpick stuck in the center comes out clean, about 1 hour and 10 minutes.
• Remove the souffle from the oven and let cool for 10 minutes. Run a butter knife around the edges of the pan to release the souffle. Turn the souffle out onto a cutting board and remove the parchment paper. Cut the souffle into 8 slices and serve hot or at room temperature.

Steps:

• In a large skillet, bring water to a boil. Add asparagus; cover and boil for 3 minutes. meanwhile, in a small skillet, saute onion in butter until tender. Stir in the flour, garlic powder, lemon-pepper and salt until blended. Gradually stir in broth. Add the parsley, vinegar and dill., Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to low; whisk in sour cream. Drain asparagus; arrange on a serving platter. Top with cream sauce.

Steps:

• Preheat oven to 325°F Spray a 1-1/2 quart souffle dish with nonstick cooking spray.
• In a large saucepan, melt the butter over medium heat, add the onion and saute for 5 minutes or until soft. Stir in the flour, salt and pepper and cook for 2 minutes or until bubbly. Add the milk and cook, stirring constantly, for 5 minutes or until the sauce thickens. Add the cheese and stir until melted.
• In a small bowl, whisk the egg substitute (or the whole eggs). Whisk in a little (about 1/4 cup) of the hot cheese sauce, then return this egg mixture to the saucepan and whisk until well blended. Remove from the heat and fold in the drained asparagus.
• In a medium-sized bowl, using an electric mixer set on high, beat the egg whites until stiff peaks form. Fold the hot cheese sauce into the whites, then spoon into the souffle dish.
• Place the souffle on a baking sheet and bake for 50 mintues or until golden brown and puffy.

Steps:

• Reserve 6 asparagus tips for garnishing.
• Trim asparagus, remove the thorns and cut into pieces.
• Melt butter in a saucier or skillet and saute asparagus, including reserved tips, and shallots until tender.
• Remove tips for garnish and set aside.
• Whisk in flour and cook for 45-50 seconds.
• Add cream to pan, simmer for 5 minutes.
• Transfer to a blender or food processor, or use a stick blender in the saucier.
• Add eggs and seasonings, then puree mixture.
• Taste and adjust seasonings, if necessary.
• Pour into 6 lightly buttered 1 cup ramekins.
• Stand ramekins in a water bath of boiling water in a baking pan (13 X 9).
• Bake at 325°F for 15 to 20 minutes or until slightly set.
• Place reserved tips on top of each souflle, pressing it in slightly.
• If planning to unmold these souflles, do not garnish until they are turned out of the ramekins.
• Continue baking for 10 to 15 more minutes, till just barely starting to brown at the edges. A thin knife blade should come out clean.
• Cool slightly.
• Serve hot or cold.
• These can be left in the ramekins, or unmolded.
• To unmold, let the souflles cool for 5 to 10 minutes, run a thin knife blade around the sides and turn out onto a plate or platter.
• Place the reserved asparagus tips on top of each souflle.

Steps:

• Preheat oven to 425 degrees. Butter well and chill 8 1 1/4-cup souffle dishes.
• In separate pots boil asparagus and potatoes in lightly salted water until soft. Drain well. Meanwhile, lightly toast sesame seeds by placing in hot nonstick fry pan. Set aside.
• Place asparagus and potatoes in food processor or blender with ricotta. Puree slightly. Add salt, pepper, ginger, pepper flakes and scallions and puree well. You should have about 3 cups. Transfer mixture to bowl.
• Add yolks to mixture and blend well with wire whisk. In another bowl whisk whites until they form soft peaks. Fold 1/4 of whites into asparagus mixture, then remainder. Do not overwork mixture. Taste for seasoning.
• Place souffle dishes on baking sheet and fill to rim with mixture. Sprinkle sesame seeds evenly onto souffles. Before placing in oven run thumb around rim of each to remove any overflow, which could cling and prevent souffle from rising fully. Bake for approximately 10 minutes.

Steps:

• Blend butter and flour, add milk gradually and cook slowly until thickened, stirring constantly.
• Beat egg yolks until thick and lemon colored, add asparagus and salt and add to sauce.
• Beat egg whites until stiff and fold into asparagus mixture, pour into greased casserole, set in pan of hot water and bake 325 deg. F about 45 minutes.

Steps:

• Preheat oven to 450°F. Generously butter two 1 1/4-cup soufflé dishes or custard cups. Divide asparagus pieces between prepared dishes. Melt butter in heavy medium saucepan. Drizzle 3/4 teaspoon butter over asparagus in each dish. Reserve remaining butter in pan. Bake asparagus until just tender and beginning to brown, about 6 minutes. Maintain oven temperature. Meanwhile, add flour and mustard to remaining butter in pan and whisk until smooth paste forms. Set over medium heat and whisk 1 minute. Whisk milk and yolks to blend in small bowl; whisk into flour mixture. Cook until sauce thickens, whisking constantly, about 2 minutes. Remove pan from heat. Add grated cheese, salt and pepper and stir until cheese melts.
• Beat egg whites in medium bowl until stiff but not dry. Fold whites into warm cheese mixture in pan. Spoon all of soufflé batter over asparagus in dishes.
• Bake soufflés until puffed and golden, about 14 minutes. Serve immediately.