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Asparagus Soufflé

Light and fluffy asparagus souffle recipe. Pureed asparagus blended with bechamel and egg yolks, crushed egg whites folded it, baked to puffy golden deliciousness.

Ingredients :

1 pound asparagus spears, bottom ends trimmed and discarded, thick spears peeled, spears cut into 1-inch pieces
Salt
1/4 cup chopped shallots
1 clove garlic, chopped
1 teaspoon clean thyme, chopped, or half teaspoon dried
four tablespoons unsalted butter
half cup finely ground dry breadcrumbs
three tablespoons cake flour (can replacement all purpose flour)
1 1/4 cup whole milk
1/4 teaspoon floor nutmeg
Pinch dry ground mustard
Pinch ground cumin
Pinch ground ginger
Freshly floor black pepper
half cup grated Gruyere cheese (can replacement Parmesan, but frankly I decide on the Gruyere)
3 egg yolks, lightly crushed
5 egg whites
6 8-ounce ramekins

Instructions :

Prep : 10M	Cook : 6M	Ready in : 1H25M

Notes :

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