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Like and fluffy, but also rich and decadent, this classic asparagus souffle with gruyere cheese will have your family and friends begging for more. Ready in under an hour, this is the perfect Spring recipe!
There is nothing like a souffle to make you look fancy. Especially when you add cheese and roasted asparagus.
This asparagus souffle recipe is the perfect summer dish...with fresh roasted asparagus and cheese, light and fluffy egg whites, and of course, the rich and creamy melted Gruyere.
Plus, and guys I'm not lying here, it is EASY TO MAKE. Souffles are not as hard as they may seem. Follow a few steps and your friends and family will think you're a gourmet chef!
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Why this asparagus soufflé recipe works
- Egg whites whipped to stiff peaks allow the asparagus cheese soufflé to rise and become light and fluffy.
- A bechamel base mixed with Gruyere and roasted asparagus is mixed with the whipped egg whites for the perfect decadent flavor.
- Roasting the asparagus before adding it to the souffle adds an extra dimension of flavor.
- It works perfect as a main course, or as a course at a dinner party or brunch.
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Ingredients
The full list of ingredients and amounts is included in the recipe card at the bottom of the post.
We use fresh asparagus spears to make this recipe. You want to ensure you remove the woody stems so there are not any tough pieces in your souffle.
Substitutions and variations
- Substitute grated Parmesan cheese, or any hard cheese like Swiss or cheddar, for the gruyere.
- Use leftover egg yolks to make Meyer lemon curd, sous vide egg yolks or this yummy salted egg yolk chicken.
- Add 1 to 3 tablespoons of ricotta cheese for an added richness.
- Adjust the salt and pepper to taste before folding in the egg whites.
Step by step instructions
- Preheat the oven to 400°F and drizzle the asparagus with 2-3 teaspoons of olive oil, ½ teaspoon of salt and about ½ teaspoon of cracked black pepper. Roast the asparagus 15-20 minutes. Remove and set aside.
- While the asparagus is roasting, butter 6 ramekins and place in the fridge to cool while we make the souffle filling.
- Remove the asparagus from the oven and set aside. Reduce the oven temperature to 375°F.
- Beat the egg whites in a large mixing bowl on high until stiff peaks form.
- Gently fold into the bechamel filling (below) using a spatula, being careful not to deflate the egg whites.
How to make béchamel filling
- Melt the butter in a skillet or large saucepan over medium-low heat.
- Add the flour and stir until combined. Cook, whisking constantly, for about 1 minute.
- Slowly add the warmed milk, just a little at a time, whisking constantly to keep lumps from forming.
- Once milk is incorporated, add the black pepper, nutmeg and cream. Then add the asparagus, bacon, and brandy and stir well. Cook for 2 to 3 minutes.
If you add the milk all at once, you run the risk of getting a lumpy bechamel.
- Sprinkle in the cheese, mix until melted, and remove from the heat. Gently fold into the egg whites as explained above.
- Spoon the mixture into each of the buttered ramekins. Place ramekins in an ovenproof baking dish filled with ½ to 1" of water. This helps keep the soufflés from cracking.
- Bake for 20 to 25 minutes, until golden brown. The edges should puff up above the edges of the ramekins. Carefully open the oven door to remove them one at a time.
Once your soufflés are ready, I HIGHLY recommend serving them with this immersion blender hollandaise or this sous vide hollandaise (perfection!)
Expert tips to make asparagus souffle
- Remove the tough, woody ends of the asparagus stalks for the best results. Chop the asparagus in small pieces (can also be pureed if you prefer a smooth souffle).
- Make sure the egg whites reach stiff peaks. Otherwise the souffle may not rise correctly.
- Gently fold the béchamel mixture into the egg whites. Over mixing can cause your souffle to deflate quickly or not rise at all.
- Always generously grease the ramekins before adding your batter. If the ramekins are not greased, the batter may stick to the edges and not rise as intended when baking.
- For a clean look, run a knife edge across the top of the ramekin to smooth the batter.
- Always bake souffles on the bottom rack of the oven.
- Use a toothpick to check for doneness. If it comes out clean, the souffle is done. If it has batter on it, cook for another 2 minutes, or until toothpick comes out clean.
Frequently asked questions (faqs)
The souffle can be made ahead of time and the batter placed in the ramekins and stored, covered in plastic wrap, in the refrigerator overnight. Bake the next day following the recipe instructions.
The air bubbles in the souffle are what cause it to rise in a hot oven. Think like a hot air balloon. Once the souffle starts to cool, it will inevitably fall. Souffles are best served immediately.
Not getting the right consistency for your egg whites can also cause your souffle to not rise correctly, as well as over-mixing the souffle batter. See recipe notes for suggestions on making the best souffle.
The easiest way to check doneness is to stick a toothpick in the middle. If it comes out clean it is done. If there is still batter on it, it needs to be cooked longer. If it still has batter on it, you may need to cook it another 2-3 minutes.
In addition, typically a souffle will have risen about 1-2″ above the edges of the souffle dish/ramekin when it’s done.
More asparagus recipes
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Recipe
Asparagus Souffle
Ingredients
- 4-6 ounces asparagus spears cut in ½ to 1" pieces
- 8 ounces Gruyere grated
- 4 egg whites room temperature
- ¾ cup bechamel sauce (see below)
- 4 slices bacon cooked and crumbled
- 1 tablespoon brandy
- Hollandaise sauce (optional)
Bechamel Sauce:
- 1 cup milk warm
- 2 tablespoons unsalted butter
- 1 tablespoon flour
- 2 tablespoons cream
- ⅛ teaspoon black pepper
- ⅛ teaspoon nutmeg
Instructions
Cheese Souffle:
- Butter 6 ramekins and place in the fridge to chill while preparing the filling.
- Roast the asparagus on a baking sheet in a 400°F oven for 15-20 minutes, until browned and tender. Set aside.
- Reduce the oven temperature to 375°F.
- Beat the egg whites until stiff peaks form. Set aside.
- Make the bechamel sauce (see below) and add the asparagus, bacon, and brandy. Stir until combined.
- Add the cheese, stir and remove from heat and place in a large bowl. Add any salt to taste at this point.
- Gently fold the egg whites into the bechamel sauce, making sure the egg whites don't deflate. The filling should still be light and fluffy when you're done. It's ok if it doesn't look fully mixed.
- Fill the ramekins to the top edge with the souffle mixture. Place ramekins in an ovenproof baking dish filled with ½ to 1" of water.
- Bake for 20-25 minutes, until golden brown and souffles have risen up over the edge of the ramekins.
- Serve immediately, alone or drizzled with hollandaise sauce (optional)
Bechamel Sauce:
- Heat the butter in a skillet over medium heat. Add the flour and whisk until combined.
- Slowly add the warmed milk, just a little at a time to keep lumps from forming. Make sure to whisk constantly as you're adding the milk.
- Once milk is incorporated, add the black pepper, nutmeg and cream. Cook for 2-3 minutes.
- Remove from heat and use as directed above.
Expert Tips:
- Remove the tough, woody ends of the asparagus stalks for the best results. Chop the asparagus in small pieces (can also be pureed if you prefer a smooth souffle).
- Make sure the egg whites reach stiff peaks. Otherwise the souffle may not rise correctly.
- Gently fold the bechamel mixture into the egg whites. Over mixing can cause your souffle to deflate quickly or not rise at all.
- Always generously grease the ramekins before adding your batter. If the ramekins are not greased, the batter may stick to the edges and not rise as intended when baking.
- For a clean look, run a knife edge across the top of the ramekin to smooth the batter.
- Always bake souffles on the bottom rack of the oven.
- Use a toothpick to check for doneness. If it comes out clean, the souffle is done. If it has batter on it, cook for another 2-3 minutes until toothpick comes out clean.
Nutrition
Andrew S says
I’m the designated “weekend breakfast guy”. But my wife is a professional chef... needless to say when I cook, I have to bring my A game. I made her this soufflé this morning using fresh local asparagus from one of the farmers we know in the area, and she loved it.
Happy wife, happy life. Thanks!
Danielle says
Totally true 🙂 I'm so glad you guys liked it!
Sara says
This looks like my kind of meal! I love cheese, souffle and asparagus! Combining them is genius!
Danielle says
Thanks Sara!
Stephanie says
This would make such a yummy special brunch or even great for date night. Anything involving asparagus and cheese and I'm in.
Danielle says
Totally!
lauren says
You had me at gruyere! This looks like such a wonderful weekend breakfast. Just a touch fancy with all the good stuff! Those eggs look so fluffy and luscious!
Danielle says
Thanks Lauren!
kallee says
Cheese and asparagus go so well together. Such a great looking recipe.
Danielle says
Thanks Kallee!
Ben Myhre says
This looks ridiculously good. I would eat the heck out of it and right on season!
Danielle says
Thanks so much Ben 🙂
Lorie says
All I can really say is WOW. This is gonna be a keeper for sure. I haven't had a good souffle in quite some time so this is gonna be the one!
Danielle says
Thanks Lorie!
Sharon says
I'm always looking for new recipes that I can have for breakfast or a light lunch and this one looks amazing! Can't wait to try it.
Danielle says
Hope you love it Sharon!