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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
Lori | The Kitchen Whisperer says
I'm all about a savory souffle and am in LOVE with your flavor combinations! Plus your photos are so on point that it just draws you in. Pinning for later!
Danielle says
Thanks so much Lori 🙂
Linda says
Oh wow, never seen a savory souffle this gorgeous! This is so perfect for spring and I love all the combination you have here.
Danielle says
Thanks so much Linda!
Chef Markus Mueller says
Yes! Souffles are awesome,(and I agree not that hard to make) an easy win at any brunch if you want to impress guests. I always do a trial run the day before, ..just in case, and that way I am familiar witht the steps to making it.
Love your tips you give to help make it look as though a professional chef made them.!
Danielle says
Thanks so much Markus!
Dominique | Perchance to Cook says
I'm in savory souffle heaven right here! I love the flavor combo of asparagus, gruyere, and béchamel together... drooool! Pining this!
Danielle says
Thanks Dominique!
Tammy says
It's been too long since I've made a souffle. This is such an elegant meal with the asparagus and gruyere. That sauce sounds fantastic...wish I could reach in and taste it!
Danielle says
Totally elegant but not that hard either 🙂 Thanks Tammy!
Dan from Platter Talk says
Good Golly this souffle looks ridiculously good! I'm a lover of every single ingredient that you use in this recipe, from the cheese to the asparagus and back to the bechamel! Thanks for sharing this beautiful post; I hope to try it soon!
Danielle says
Thanks so much Dan! I hope you get a chance to try it 🙂
Veena Azmanov says
Love the flavorful sauce and the cheesiness to this dish. My family to relish this unique dish.
Danielle says
Thanks Veena!
Kelly Anthony says
Your step by step directions make this roasted asparagus and gruyere souffle look not so intimidating. I can't wait to impress my husband and friends with the delicious recipe.
Danielle says
That's great Kelly! I hope you guys love it 🙂
Neli Howard | Delicious Meets Healthy says
This looks very yummy! I love the way those asparagus spears are nestled so delicately in the souffle -- they look like they are wrapped so cozily in warm blankets... WOW!
Danielle says
Thanks so much Neli 🙂
Lauren Vavala | DeliciousLittleBites says
Perfect recipe for spring! I am addicted to Greyere lately and love how well it works in this recipe!
Danielle says
Thanks Lauren!
Meghna says
We love Asparagus a lot and this souffle is a perfect dish to include some. Thanks for all the details.
Danielle says
You're welcome Meghna!
Rosa says
Mmm I love everything about this dish!! Plus the asparagus are so good this time of year so I definitely need to make this!!
Danielle says
Thanks Rosa! I hope you get a chance to try it.
Jo says
I'm so drooling all over my keyboard just looking at those souffle. How delicious does that look and sound! I can easily finish a couple of these in no time! YUMMY
Danielle says
LOL! Thanks so much Jo 🙂
Mirlene says
I am so scared to make souffles. I run away from it. Although I like asparagus I think I may have to try my hands with this one. Wish me luck 😜pictures and recipe are enticing.
Danielle says
Good luck Mirlene! It's not as hard as it seems, I promise!
Swathi says
I agree with you this finger licking dish. Love the combo of roasted asparagus and gruyere cheese. creamy deliciousness in every bite.
Danielle says
Thanks so much Swathi 🙂
April says
I am so ready to scrape every single piece out of my ramekin - this souffle is absolutely amazing!
Danielle says
Thanks April!