Crusty sourdough rolls and coleslaw made of shredded red and green cabbage tossed with a vinaigrette are nice with the soufflés. Afterward, have a caramel-nut tart from the bakery and cups of herbal tea.
Recipe information
Yield
Makes 2 servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
Bake soufflés until puffed and golden, about 14 minutes. Serve immediately.
