Tuesday, May 10, 2011

Tasty Tuesday: Cheese and Asparagus Souffle

(as originally seen here)

3/4c unsweetened almond milk
1 tbsp  unsalted butter
1 1/2 tbsp all-purpose flour
1/2 tsp salt
1/2 tsp pepper
1/2 tsp freshly ground nutmeg
2 large egg yolks (room temp)
4 large egg whites (room temp)
1/2tsp cream of tartar
1/2c grated swiss cheese (I actually use houlihan from Hendricks Raw Dairy)
1/4c grated parmesan cheese
2c of asparagus, steamed and diced

Preheat oven to 375. Place rack on lowest level.  With no-cal "butter" spray, spray 2 8oz ramekins and place on the baking sheet.
To make the Bechamel sauce, warm the milk in one saucepan and then, in a large pan, melt the butter over medium heat.  Stir in the flour (wooden spoon) until smooth and then whisk in the warm milk.  Dont brown or scorch.  Warm until the sauce begins to thicken (3-5 minutes), stirring often.  Stir in the salt, pepper, and nutmeg, then whisk in the egg yolks, one at a time.
To make the Souffle, beat the 4 egg whites and cream of tarter in a stand mixer with the whisk attachment until they began to make forms that hold their shape.  Do not overbeat.
Combine the cheese in a bowl.  Using a rubber spatula, stir in a quarter of the beaten whites into the Bechamel.  Pour the Bechamel into the center of the whites and fold together.  With each fold, alternate and sprinkle in a handful of cheese and a handful of asparagus.  Carefully spoon the mixture evenly into the two dishes.  Put the baking sheet on the bottom rack.   
Bake 20-25 minutes (23 minutes is perfect in my oven).  They will be puffy and lightly browned.  Do not overcook; the centers should be moist and slightly runny.  Serve hot.

Makes 2 servings: 365 calories each serving