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Asparagus Soufflé

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

Ingredients :

1 pound asparagus spears, bottom ends trimmed and discarded, thick spears peeled, spears reduce into 1-inch pieces
Salt
1/4 cup chopped shallots
1 clove garlic, chopped
1 teaspoon sparkling thyme, chopped, or half teaspoon dried
4 tablespoons unsalted butter
half of cup finely floor dry breadcrumbs
three tablespoons cake flour (can alternative all cause flour)
1 1/4 cup whole milk
1/four teaspoon ground nutmeg
Pinch dry floor mustard
Pinch floor cumin
Pinch floor ginger
Freshly ground black pepper
1/2 cup grated Gruyere cheese (can alternative Parmesan, but frankly I decide on the Gruyere)
3 egg yolks, lightly crushed
five egg whites
6 8-ounce ramekins

Instructions :

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

Notes :

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