A family favorite! My husband used to make lots of souffles when my son was ready for table foods. There are so many delicious combinations. Asparagus souffle is also great side dish!
(about 3-4 servings)
1 bunch asparagus spears, bottom ends trimmed and spears cut into 1-inch pieces
3 Tbsp unsalted butter
3 Tbsp flour
1 cup whole milk
1/4 teaspoon ground nutmeg
Pinch cayenne pepper
1/2 cup grated parmesan cheese
Preheat oven to 350.
Steam or boil asparagus for about 3-4 minutes.Drain. Chop in 1 inch pieces
Make a thick béchamel sauce. Over medium-low heat, melt 3 Tbsp butter in a medium sized saucepan. Add the flour and whisk to completely incorporate the flour into the butter, continue to stir for a couple of minutes. Do not let brown. Very slowly, add the milk to the mixture, little by little, whisking constantly. Stir in 1/2 teaspoon of salt, the nutmeg, and cayenne pepper. Lower the heat to low and let cook for 15 minutes, stirring occasionally to keep the mixture from sticking to the pan.
Add parmesan cheese. Transfer the béchamel and asparagus to a large mixing bowl. Stir in 3 egg yolks until well combined.
With the rest 3 egg whites, beat to firm but soft, almost stiff, peaks. Then mix with the rest in the large bowl. Put in baking mold and add some more parmesan cheese on top for a nice crust.
Bake at 350 for about 20 minutes.