Chef John's Asparagus Souflees
Adapted from allrecipes.com and Chef John
Makes 4
Ingredients
1 bunch asparagus, trimmed and cut in half
2 tablespoons unsalted butter
2 tablespoons all-purpose flour (or potato flour or cornflour)
1 cup cold milk
1 teaspoon sea salt
1 pinch cayenne pepper, or to taste
1/2 clove garlic, minced
4 eggs, separated
1/2 cup grated sharp white Cheddar cheese
Suitable for other veggies that can be puréed.
Preparation:
Preheat oven to 375 degrees F (190 degrees C).
Generously butter 4 (6-ounce) ramekins.
Fill a large bowl with ice water, set aside.
Cover blades of the TM with water. Set on varoma for 10 mins, speed 3. When steam comes out of the TM add washed asparagus spears to the varoma dish. Time for 2 mins, varoma, speed 3. Remove and place in cold water. Drain and set aside.
Empty thermomix bowl. Add butter, potato flour (or plain flour or cornflour), and milk to the TM. Cook for 7 mins. 90°, speed 4.
When finished add asparagus, cayene pepper, salt, pepper and garlic. Whizz until blended well, speed 8 for 30 secs.
Add egg yolks and grated cheese. Blend together speed 4 for 8 secs or until gently combined.
Beat egg whites in a large glass or metal mixing bowl until soft peaks form, using hand held beater. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
Stir half of egg whites into asparagus cheese mixture until just combined. Gently fold remaining egg whites into mixture.
Fill prepared ramekins about 3/4 full and place on a baking sheet; bake in the preheated oven until edges are golden brown, about 20 to 25 minutes.
Next time I will take the eggs out of the fridge earlier. I wasn't happy with the soft peaks, but the souflees still rose beautifully. Also
Will clean bowl and whip whites in TM next time. ( perhaps, whatever is the easiest!)
DH and I both really enjoyed this -2 souflees tonight and 2 flat cakes tomorrow
