Creamy Asparagus Souffle
An elegant but simple way to serve asparagus, this timbale is like a sturdy souffle that holds its breath". And you can use up less-than-perfect spears; use a vegetable peeler to peel the tougher stalks so they will be tender. A stick blender does a nice job pureeing the mixture."
Steps
Reserve 6 asparagus.
Trim asparagus , remove the thorns and cut into pieces.
Melt butter in a saucier or skillet and saute asparagus , including reserved.
Remove.
Whisk in flour and cook for 45-50 seconds.
Add cream to pan , simmer for 5 minutes.
Transfer to a blender or food processor , or use a stick blender in the saucier.
Add eggs and seasonings , then puree mixture.
Taste and adjust seasonings , if necessary.
Pour into 6 lightly buttered 1 cup ramekins.
Stand ramekins in a water bath of boiling water in a baking pan.
Bake at 325f for 15 to 20 minutes or until slightly set.
Place reserved.
If planning to unmold these souflles , do not garnish until they are turned out of the ramekins.
Continue baking for 10 to 15 more minutes , till just barely starting to brown at the edges.
A thin knife blade should come out clean.
Cool slightly.
Serve hot or cold.
These can be left in the ramekins , or unmolded.
To unmold , let the souflles cool for 5 to 10 minutes , run a t.
Ingredients
asparagus, butter, shallot, all-purpose flour, cream, kosher salt, black pepper, nutmeg, eggs