CHEF JOHN'S ASPARAGUS SOUFFLE

Chef John's Asparagus Souffle image

Provided by @MakeItYours

Number Of Ingredients 9

1 bunch asparagus, trimmed and cut into 1/2-inch pieces
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup cold milk
1 teaspoon kosher salt
1 pinch cayenne pepper, or to taste
1/2 clove garlic, minced
4 eggs, separated
1/2 cup grated sharp white Cheddar cheese

Steps:

Cook asparagus in a saucepan of boiling water until bright green but still crisp, about 2 minutes. Transfer asparagus to ice water to stop the cooking process. Drain and set aside.
Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 2 minutes.
Whisk milk into butter-flour mixture; bring to a simmer and cook until thick, 2 to 3 minutes. Season with salt and cayenne pepper.
Place milk mixture, garlic, and asparagus in a blender and puree until smooth.
Pour asparagus mixture into a large bowl; stir in egg yolks and Cheddar cheese.
Preheat oven to 375 degrees F (190 degrees C)
Generously butter 4 (6-ounce) ramekins
Beat egg whites in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak
Stir half of egg whites into asparagus cheese mixture until just combined. Gently fold remaining egg whites into mixture.
Fill prepared ramekins about 3/4 full and place on a baking sheet; bake in the preheated oven until edges are golden brown, about 20 to 25 minutes