Aspen Asparagus Souffle

Time to Make: n/a Servings: 4

What You Need

4 Ramekins
1/4 cup Bread crumbs
1 cup Asparagus, cut into one-inch pieces
1 tsp Butter
1 Shallot, chopped
1 Clove garlic, chopped
1/2 tsp Thyme, chopped
2 TBSP Unsalted butter
2/3 cup Whole milk
1/8 tsp Nutmeg
1/4 tsp Dry mustard
1/4 tsp Salt
1/4 tsp Pepper
1/2 cup Parmigiano-Reggiano or Gruyere cheese, grated
1/2 cup Eggology egg whites


  1. Preheat oven to 400 degrees F.
  2. Butter and coat the ramekins with the bread crumbs.
  3. Boil the asparagus until just tender.
  4. Run the asparagus under cold water to stop the cooking process.
  5. Melt the butter in a pan.
  6. Add the shallot and saute until just tender, about 3-5 minutes.
  7. Add the garlic and thyme and saute until fragrant, about 1 minute.
  8. Puree the asparagus, and shallots in a food processor.
  9. Melt the butter in a small sauce pan.
  10. Add the flour and stir to mix.
  11. Add the milk, nutmeg, mustard, salt and pepper and whisk until it thickens.
  12. Add the cheese and mix it in as it melts and remove from the heat.
  13. Mix the cheese mixture and asparagus mixture together.
  14. Beat the Eggology egg whites in a bowl until just stiff.
  15. Fold the Eggology egg whites into the cheese and asparagus mixture.
  16. 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.
  17. Bake in a preheated 400 degrees F for 10 minutes, reduce the heat to 350F and bake for another 15 minutes.