Chef Johns Asparagus Souffle Recipes

CHEF JOHN'S CHOCOLATE SOUFFLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
• Brush bottom and sides of 2 (5-ounce) ramekins lightly with 1 teaspoon melted butter; cover bottom and sides right up to the rim. Add 1 tablespoon white sugar to ramekins. Rotate ramekins until sugar coats all surfaces. Pour off extra sugar.
• Place chocolate pieces in a metal mixing bowl. Place bowl over a pan of about 3 cups hot water over low heat. Do not let water boil or come to a simmer.
• Melt 1 tablespoon butter in a skillet over medium heat. Sprinkle in flour. Whisk until flour is incorporated into butter and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 or 3 minutes. Remove skillet from heat. Transfer mixture to bowl with melted chocolate. Add salt and very small pinch of cayenne pepper. Mix together thoroughly. Add egg yolk and mix to combine. Leave bowl above the hot (not simmering) water to keep chocolate warm while you whip the egg whites.
• Place 2 egg whites in a mixing bowl; add cream of tartar. Whisk until mixture begins to thicken and a drizzle from the whisk stays on the surface about 1 second before disappearing into the mix, 2 or 3 minutes. Add 1/3 of sugar and whisk in. Whisk in a bit more sugar about 15 seconds; whisk in the rest of the sugar. Continue whisking until mixture is about as thick as shaving cream and holds soft peaks, 3 to 5 minutes.
• Transfer a little less than half of egg whites to chocolate. Mix until egg whites are thoroughly incorporated into the chocolate, 1 or 2 minutes. Add the rest of the egg whites; gently fold into the chocolate with a spatula, lifting from the bottom and folding over. Stop mixing after the egg white disappears. Divide mixture between 2 prepared ramekins. Place ramekins on prepared baking sheet.
• Bake in preheated oven until scuffles are puffed and have risen above the top of the rims, 12 to 15 minutes.

ASPARAGUS SOUFFLE

Steps:

• Preheat oven to 350°. In a large bowl, combine asparagus, cheese, mayonnaise and onion. In a small bowl, beat egg white on medium speed until soft peaks form. Fold into asparagus mixture. , Transfer to a greased 2-1/2-cup baking dish. Bake, uncovered, 20-25 minutes or until lightly browned.

CHEF JOHN'S ASPARAGUS SOUFFLE

Steps:

• Cook asparagus in a saucepan of boiling water until bright green but still crisp, about 2 minutes. Transfer asparagus to ice water to stop the cooking process. Drain and set aside.
• Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 2 minutes.
• Whisk milk into butter-flour mixture; bring to a simmer and cook until thick, 2 to 3 minutes. Season with salt and cayenne pepper.
• Place milk mixture, garlic, and asparagus in a blender and puree until smooth.
• Pour asparagus mixture into a large bowl; stir in egg yolks and Cheddar cheese.
• Preheat oven to 375 degrees F (190 degrees C)
• Generously butter 4 (6-ounce) ramekins
• Beat egg whites in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak
• Stir half of egg whites into asparagus cheese mixture until just combined. Gently fold remaining egg whites into mixture.
• Fill prepared ramekins about 3/4 full and place on a baking sheet; bake in the preheated oven until edges are golden brown, about 20 to 25 minutes

ASPARAGUS AND SWISS CHEESE SOUFFLES

Steps:

• Preheat oven to 450°F. Generously butter two 1 1/4-cup soufflé dishes or custard cups. Divide asparagus pieces between prepared dishes. Melt butter in heavy medium saucepan. Drizzle 3/4 teaspoon butter over asparagus in each dish. Reserve remaining butter in pan. Bake asparagus until just tender and beginning to brown, about 6 minutes. Maintain oven temperature. Meanwhile, add flour and mustard to remaining butter in pan and whisk until smooth paste forms. Set over medium heat and whisk 1 minute. Whisk milk and yolks to blend in small bowl; whisk into flour mixture. Cook until sauce thickens, whisking constantly, about 2 minutes. Remove pan from heat. Add grated cheese, salt and pepper and stir until cheese melts.
• Beat egg whites in medium bowl until stiff but not dry. Fold whites into warm cheese mixture in pan. Spoon all of soufflé batter over asparagus in dishes.
• Bake soufflés until puffed and golden, about 14 minutes. Serve immediately.

ASPARAGUS SOUFFLE

Steps:

• Preheat oven to 425 degrees. Butter well and chill 8 1 1/4-cup souffle dishes.
• In separate pots boil asparagus and potatoes in lightly salted water until soft. Drain well. Meanwhile, lightly toast sesame seeds by placing in hot nonstick fry pan. Set aside.
• Place asparagus and potatoes in food processor or blender with ricotta. Puree slightly. Add salt, pepper, ginger, pepper flakes and scallions and puree well. You should have about 3 cups. Transfer mixture to bowl.
• Add yolks to mixture and blend well with wire whisk. In another bowl whisk whites until they form soft peaks. Fold 1/4 of whites into asparagus mixture, then remainder. Do not overwork mixture. Taste for seasoning.
• Place souffle dishes on baking sheet and fill to rim with mixture. Sprinkle sesame seeds evenly onto souffles. Before placing in oven run thumb around rim of each to remove any overflow, which could cling and prevent souffle from rising fully. Bake for approximately 10 minutes.

CHEF JOHN'S ASPARAGUS SOUFFLE

Steps:

• Cook asparagus in a saucepan of boiling water until bright green but still crisp, about 2 minutes. Transfer asparagus to ice water to stop the cooking process. Drain and set aside.
• Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 2 minutes.
• Whisk milk into butter-flour mixture; bring to a simmer and cook until thick, 2 to 3 minutes. Season with salt and cayenne pepper.
• Place milk mixture, garlic, and asparagus in a blender and puree until smooth.
• Pour asparagus mixture into a large bowl; stir in egg yolks and Cheddar cheese.
• Preheat oven to 375 degrees F (190 degrees C)
• Generously butter 4 (6-ounce) ramekins
• Beat egg whites in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak
• Stir half of egg whites into asparagus cheese mixture until just combined. Gently fold remaining egg whites into mixture.
• Fill prepared ramekins about 3/4 full and place on a baking sheet; bake in the preheated oven until edges are golden brown, about 20 to 25 minutes