Asparagus soufflé
Instructions
Peel asparagus, wash them and cut them into small pieces.
Prepare the bechamel with 15 g of butter, flour and 150 milliliters of milk.
Season with garlic, which you shall put at the end of cooking, add salt, pepatela and profumatela with grated nutmeg.
Boil the asparagus in boiling salted water, drain and toss them to the mixer to reduce them into puree.
If you seem to air-dry the watery puree over heat in a saucepan with nonstick Fund.
Stir the sauce and asparagus puree slightly beaten egg yolks with the remaining milk.
Snow firmly mounted egg whites with a pinch of salt, blend with a flexible spatula to lift the asparagus from the bottom up not to remove them.
Grease well a soufflé mould from 1 litre, pour the mixture and cook at 190 degrees for about 30 minutes.
When the souffle is puffy and Golden well pull it out gently from the oven and serve immediately, not to remove before it gets to the table.
Ingredients and dosing for 4 persons
- 180 g of asparagus
- 1/2 clove of garlic
- 3 egg yolks
- 4 egg whites
- 1 tablespoon of flour
- 16 cl of whole milk
- Nutmeg
- Salt
- Pepper