Asparagus Souffle

5 from 34 votes

Like and fluffy, but also rich and decadent, this classic asparagus souffle with gruyere cheese is ready in under an hour!

Prep Time30

Cook Time30

Total Time1

Course: Main Course

Cuisine: French

Servings: servings

Calories: 426kcal

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)

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.

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.

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.