The asparagus souffle is like a treat for the palate: soft, warm, stringy, and fragrant. Imagine the contrast between the creaminess of spreadable cheese, the bold taste of Parmesan, the delicious melt of the stringy cheese… all embraced by the delicacy of asparagus, adding a green and spring note.
Even those who say they don’t like asparagus will change their mind
A dish therefore nutritious, balanced, and filling, perfect for a complete lunch or a light yet satisfying dinner.
Asparagus is rich in fiber, vitamin K, and folic acid. Excellent for digestion and draining (yes, they help eliminate excess fluids).
Eggs are complete and healthy proteins, filling and perfect for muscle.
While cheese is a source of calcium and happiness, as long as you don’t overdo it. And if you use low-fat spreadable cheese, you also keep the fats in check.
I also recommend
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients for the Asparagus Souffle
- 10.6 oz asparagus
- 2 cloves garlic
- 2 eggs
- 2 tbsps grated Parmesan
- 3 tbsps spreadable cheese
- 1 tbsp julienne-cut scamorza cheese
- to taste extra virgin olive oil
- to taste fine salt
Tools
- 1 Pan
- 1 Bowl
- 1 Hand whisk
- 1 Baking tray
- 1 Parchment paper
- 1 Spatula
Steps for Preparing the Asparagus Souffle
To prepare the delicious asparagus souffle WATCH THE VIDEO RECIPE
Start by cleaning the asparagus. Remove the woodier part of the stem, it will break on its own when you bend it.
Wash them thoroughly under running water
Drizzle a non-stick pan with a bit of oil and sauté the garlic. Add the asparagus and remove the garlic cloves. Cook for about 8 minutes, with a lid, turning once on each side until they are roasted and crispy.
Meanwhile, in a bowl, break the eggs and add the salt, then beat them vigorously with a hand whisk. Next, add the Parmesan, and while continuing to beat, add the spreadable cheese, and to make it stringy, add a level tablespoon of julienne-cut scamorza cheese
Line a round baking tray with parchment paper, I used a 22 cm (8.7 inch) diameter tray, but adjust according to the asparagus, they should cover the entire surface.
Then lay the asparagus side by side until it is fully covered and pour the mixture on top
Level it with a spatula so that it covers the entire tray and bake in a static oven at 180°C (356°F) for about 25-30 minutes, or until lightly browned. In a convection oven, cook at 160°C (320°F) for 18-20 minutes. Then increase to 180°C (356°F) for another 5-7 minutes to nicely brown the surface.
After cooking, serve hot to get the stringy effect as in the photo and…
Enjoy your meal from Barbara!
Tips and Storage
Choose fresh and tender asparagus
Prefer those that are thin, green, and firm. If you only have thicker ones, lightly peel them with a peeler to remove the fibrous part.
Store in the fridge for 2 days in an airtight container and before serving, I recommend reheating in the oven at 160-170°C (320-338°F) for 10 minutes or in a pan with a lid, on low heat.
