GREAMY ASPARAGUS SOUFFLE
1 lb asparagus
2 tablespoons butter
¼ cup shallot, chopped
10 ounces cream
1 teaspoon kosher salt (to taste)
1 dash black pepper
1 dash nutmeg, freshly grated
3 eggs
Reserve 6 asparagus tips for garnishing.
Trim asparagus, remove the thorns and cut into pieces.
Melt butter in a saucier or skillet and saute asparagus, including reserved tips, and shallots until tender.
Remove tips for garnish and set aside.
Add cream to pan, simmer for 5 minutes.
Transfer to a blender or food processor, or use a stick blender in the saucier.
Add eggs and seasonings, then puree mixture.
Taste and adjust seasonings, if necessary.
Pour into 6 lightly buttered 1 cup ramekins.
Stand ramekins in a water bath of boiling water in a baking pan (13 x 9).
Bake at 325°F for 15 minutes or until slightly set,.
Place reserved tips on top of each souflle, press it in slightly.
If planning to unmold these souflles, do not garnish until turned out of the ramekins.
Continue baking for 10 to 15 more minutes, till just barely starting to brown at the edges.
Cool slightly.
Serve hot or cold.
These can be left in the ramekins, or unmolded.
To unmold, let the souflles cool for 5 to 10 minutes, run a thin knifeblade around the sides and turn out onto a plate or platter.
Place the reserved asparagus tips on top of each soufflé
Photo: Zuri Roos
Zuri Roos – Ek het hierdie reseppie al baie gemaak, ook met jong groenbone. Dis heerlik en maklik
Zuri Roos Ek het die ramekins nou weer in die oond. LET WEL: die oorspronklike resep is Amerikaans en die aanwysings nie 100% nie. Ek maak dit vanaand met broccoli; kon nie aspersies kry nie. Ek dink ook die baktyd is langer as wat die kok aandui — ek sal sien hoe lank neem myne om te set.
Zuri Roos Orait, ek het gaan kyk na 20 minute en ek gee dit nog so ‘n paar minute. Ek dink die tyd hang af van die grootte van mens se ramekins. Myne is taamlik groot.