Asparagus Souffle
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2½pounds asparagus, trimmed and peeled
- 2small white potatoes (about ½ pound), peeled and cubed
- 1¼tablespoon sesame seeds
- ½cup ricotta cheese
- Salt and freshly ground pepper to taste
- 2teaspoons fresh grated ginger
- ¼teaspoon hot pepper flakes, or to taste
- 2tablespoons finely minced scallions
- 8eggs, separated
Nutritional analysis per serving (8 servings)
138 calories; 7 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 10 grams protein; 541 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Preheat oven to 425 degrees. Butter well and chill 8 1¼-cup souffle dishes.
- Step 2
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.
- Step 3
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.
- Step 4
Add yolks to mixture and blend well with wire whisk. In another bowl whisk whites until they form soft peaks. Fold ¼ of whites into asparagus mixture, then remainder. Do not overwork mixture. Taste for seasoning.
- Step 5
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.
Private Notes
Comments
I made this in a large soufflé dish and it was delicious! I used goat cheese instead of ricotta as I didn't have the ricotta on hand. YUM! Wouldn't have thought to add potatoes to a soufflé but it was great. This is my new asparagus soufflé recipe and I have tried many because we have an asparagus patch. Thanks!
What if I don't have EIGHT, 1 1/4 cup souffle' dishes?
Jeez.
If you don't have eight 1 1/4 cup souffle dishes, just make it in a large casserole dish, which you should butter the sides of before adding the mixture to minimize sticking. Also, since it is a larger souffle, you'll need to cook it longer than 10 minutes. I would start checking it with a toothpick after 12 minutes and keep cooking it until it's fully risen.
how many soufle dishes are needed? What is size of the dishes?
Ten cup equivalent
Advertisement