Asparagus Souffle for #SundaySupper

Asparagus Souffle Recipe

Gardening is not something that I am exactly good at. Several years ago, we planted a whole bunch of vegetables and fruits and three years later, all I have to show for it, is some Asparagus. That’s okay, Asparagus is my favorite anyway. On a side note, we did wind up with some onions the first year and they were delicious – so that was cool. Anyway, next goal is herbs. That’s what we’re working on now.

This week’s theme for #SundaySupper is “From the Garden”, which is great because you know, I love asparagus and I actually have it growing so it’s sort of a win – win with that.

We love souffles. It’s a great way for me to get the kids to eat veggies they might not otherwise love. The problem with souffles is that if you are trying to photograph them, you only have about a 30 second margin in which to snap the photo before the souffle sort of “falls in”. So yeah, as I’m sure you can see in the photo, I missed that window of opportunity, but guess what? It tasted so good, I didn’t really care.  This recipe, originally started out as a fairly simplistic recipe for a Spinach Souffle which I have then modified and made it into an easy Asparagus Souffle. If you are looking for some gourmet version, this is not it – but if you are looking for something that is simple to make, works with almost any veggie and still tastes amazing, here ya go.

Super simple. Super easy. Super delicious.

Happy #SundaySupper. After you check out the recipe, please be sure and scroll down and visit the other blogs that are part of this week’s Sunday Supper.

Asparagus Souffle Recipe
 
Author:
Ingredients
  • 1 egg + 1 egg white
  • ⅓ cup Skim or 1% milk
  • ⅓ cup grated white cheese
  • 1 tsp. crushed garlic
  • salt and pepper to taste
  • 1 lb. of asparagus spears, bottom ends trimmed & discarded, spears cut into 1-inch pieces
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Boil a salted pot of water and then drop in the asparagus for about 2 minutes. It should be about 1 tsp. of salt for each quart of water. Drain the asparagus and then rinse it off in cold water immediately to stop the cooking process. Allow to cool.
  3. In a separate bowl whisk together the eggs, the milk, white cheese, crushed garlic, and the salt and pepper.
  4. Once the asparagus has cooled, put it in the blender and puree it.
  5. Fold in the asparagus into the egg mixture. Place in a small casserole dish or several small ramekins.
  6. Bake at 350 for about 20 minutes or until lightly set. Keep a good eye on it, so you don't over cook.

 

 

And now for the entire #SundaySupper team and their wonderful dishes. Also please feel free to join us and tell us about what you’re making for #SundaySupper on twitter!

Cocktails and Wine Pairings: 

Appetizers:

Entrees:

Side Dishes:

Dessert:

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Comments

  1. says

    I am eating more asparagus lately than I ever had before. I have been looking for different ways to cook it and this looks like it would be very tasty. Thanks for sharing this for Sunday Supper!

  2. Pam @ The Meltaways says

    what a beautiful souffle! I make a spinach one and was actually wondering recently whether or not I could do one with asparagus – I am thrilled to see this! It looks delicious!

  3. says

    I know what you mean about trying to photograph a souffle…but I can imagine how puffed and gorgeous this was when it came out of the oven. And I also know how yummy it tasted…especially with home grown asparagus…lucky you!

  4. Sofie Dittmann @thegermanfoodie says

    Oh my, this HAD to be a challenging photo shoot! But I can only imagine how HEAVENLY this smelled when you made it. I ADORE asparagus!

  5. says

    Ive only eaten fresh asparagus prob once. Sad, I know. My mom loves asparagus so much, so I may try and make this for her. I’ve never made a souffle before. Yours look very vibrant and great :)

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