Asparagus and Cheddar Soufflés
Published Wednesday, June 7, 2017 11:28AM EDT
Last Updated Wednesday, June 7, 2017 2:43PM EDT
This is a versatile recipe as it works for breakfast, lunch or dinner. Ontario goat cheese (Chèvre), about 4 oz (125 g), can be substituted for the Cheddar.
Preparation Time:& 10 minutes
Cooking Time: 15 minutes
Baking Time: 30 minutes
- 1/3 cup (75 mL)butter
- 1 lb (500 g) Ontario Asparagus, trimmed and cut into 1-inch (2.5 cm) pieces
- 1/2 tsp (2 mL) each salt and pepper
- 1/4 cup (50 mL) all-purpose flour
- 2-1/4 cups (550 mL) Ontario Milk
- 5 Ontario Eggs, separated
- 1-1/2 cups (375 mL) shredded Ontario Cheddar Cheese
- 2 tbsp (25 mL) minced fresh Ontario Chives
In large skillet, melt 1 tbsp (15 mL) of the butter over medium-high heat. Add asparagus and 1/4 tsp (1 mL) each of the salt and pepper. Cover and cook, stirring occasionally until softened, about 7 minutes. Set aside.
In medium saucepan, melt remaining butter over medium heat; add flour and cook, stirring for 1 minute. Slowly whisk in milk and remaining salt and pepper. Cook, whisking, until thickened, about 5 minutes.
In large bowl, whisk egg yolks. Slowly whisk milk mixture into egg yolks. Place plastic wrap on the surface; let cool 5 minutes.
In separate large bowl, using electric mixer, beat egg whites until soft peaks form. Gently fold half of the egg whites into egg yolk mixture; fold in remaining egg whites. Gently stir in asparagus, cheese and chives.
Divide mixture between eight greased 3/4 cup (175 mL) ramekins. Set ramekins in roasting pan and place pan in oven. Pour enough hot water into pan to come halfway up sides of ramekins. Bake in 425°F (220°C) oven until puffed and set, about 30 minutes.
PROTEIN: 13 grams
FAT: 19 grams
CARBOHYDRATE: 9 grams
FIBRE: 1 gram
SODIUM 410 mg