Fresh asparagus soufflés would be a great spring brunch menu, first course or a side dish.
Ingredients
1 lb asparagus spears, bottom ends trimmed
3 large eggs, separated
3 tbsp vegetable stock
Pinch of dry ground mustard
2-3 tbsp freshly grated Gruyere cheese (or Parmesan)
3 tbsp cake flour
Salt and pepper
Directions
1. Preheat oven to 350 F. Boil the asparagus in lightly salted water until tender. Drain and cool.
2. Blend asparagus. Add a pinch of salt and pepper, and some of the stock. Blend until smooth.
3. In a mixing bowl, cream the egg yolks, flour, mustard, Gruyere cheese, and asparagus puree until well combined.
4. With the bowl sitting over a pan of simmering water, whisk until paler in color and quite thick. Replace on mixer stand, and cream for an additional 3 minutes. Transfer to a clean bowl; set aside.
5. In a mixing bowl, whip the egg whites until they hold a stiff peaks (Do not over-beat). Whisk one third of the egg whites into the asparagus mixture until well combined, then carefully fold in the remaining egg whites (Use a light touch with rubber spatula to keep from deflating the egg whites). Fill ramekins with the mixture up to a quarter-inch from the top.
6. Bake until puffed up and golden brown, 10-12 minutes. Serve immediately.
