asparagus goat cheese souffle

How To Make asparagus goat cheese souffle

• 1

  Steam the asparagus until just tender and set aside. Get a full kettle of water on the boil. You will need it for your bain marie...and set the grate in your stove to the bottom placement. Preheat the oven to 375'F.
• 2

  Butter your souffle dish. If you wish to put a parchment paper collar around the dish, butter the top half of the collar and tie it with the buttered side facing inside the dish with kitchen twine. I didn't find this necessary because my souffle didn't rise up over the edge. Put the asparagus in the bottom of the buttered dish.
• 3

  Over low heat, melt the butter in a heavy skillet. Whisk in the flour until smooth; gradually add the milk, stir constantly until the sauce thickens.
• 4

  Add cheeses and seasonings; stir until the cheese melts. Add the beaten egg yolks and stir well. Remove from the heat; fold the egg whites into the cheese sauce.
• 5

  Pour the mixture into your prepared souffle dish. Set the dish in a bigger dish and put it in the oven.
• 6

  Being careful not to get any water into your souffle pour the boiling water from the kettle into the bigger dish. The water should be 1/2 inch deep around the souffle dish.
• 7

  Turn the heat down to 350'F and bake uncovered for 30 minutes or until the souffle is golden on the top. It should rise up at least 3 times it's original size. Test it with a long wooden skewer. If any of the souffle is moist at the bottom leave it in a few more minutes. It should be totally cooked through.
• 8

  The souffle should be crusty on the top but still jiggly when you shake it. Serve immediately, otherwise the souffle will lose it's nice crust on the top.
• 9

  Enjoy!
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