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Mmm I love everything about this dish!! Plus the asparagus are so good this time of year so I definitely need to make this!!
I don’t eat cheese…will it work without… what do you recommend?
Hi, Gaie! Emma here, managing editor. Yes, this recipe should work just fine without cheese. If you have some nutritional yeast, I’d add a tablespoon of that for cheesy flavor, but I think the souffle will still be tasty without. Enjoy!
I had a bunch of asparagus that I had no idea how to use. This recipe rocked! Thank you for sharing.
let me just tell you that I recently got married, so started to cook a lot on my own (no mother or mother in law around). I cooked so many recipes from your website – you have to know that you are my right hand. (My husband’s favorites are the Creamy Asparagus Soup and Cream of Mushroom Soup.)
I have tried this soufflé … absolutely delicious! I am still a very beginner in the kitchen, but this just turned out perfectly … beginners’ luck? :)
Though, just a quick question: do you put anything on top of the soufflés before baking them? I have spread few bread crumbs, but they did not have this nice brown color that yours have ..
Thank you so much again for all your postings.
I visit your website every day.
Hi Andrea – so glad you like the soufflé! I did not put anything on top of the soufflés before baking them. Perhaps they were on a higher rack in the oven?
Made this tonight. I goofed so not perfect, but really really great.
I always wondered about people who post questions to recipes (I mean, can’t you read the directions?), but now I have a question:
What is the purpose of “Measure out 1 1/4 cup of purée” in step 3? Is that the portion that you use, or the portion that you don’t use? Do you mix it again later? It seems to me that you never refer to the separated puree again.
I ended up mixing it back in and folding it in with the eggs. It was great and very asparagus-sy. Was this wrong? Is there something else to do?
Hi Davida, you only use 1 1/4 cup of the purée in the recipe.
Great recipe. I make it with Provolone cheese though. I really don”t like Gruyere.
Can anyone tell me what cake flour is? Is that like plain white flour? I’ve never seen anything called ‘cake flour’ on the supermarket shelves. Maybe it’s just some American product or something, is it? Also, I’d have to look to see if we have such a thing as ‘gruyere’ cheese. At least I’ve heard of Parmesan cheese! I’ll also have to make adjustment to this lbs & oz system – convert it to grams.
Hi Kerrie – cake flour is a low protein flour that is often used in cake baking. Gruyere is a particularly delicious Swiss cheese.
This was wonderful! I didn’t have shallots, but green onions worked well. I didn’t have Gruyere, so used Asiago, to great results. I made this in smaller ramekins for a luncheon, & it made 16 generous (1/3 c) servings. I loved how this could be done ahead of time. I completed asparagus mixture the day before, then simply added beaten egg yolks and whites before baking. I will definitely make this again…perfect for lunch, brunch, or anytime. I think that even those who might not like asparagus would enjoy this. The addition of the spices was what really made it stand out. Truly one of the best recipes I’ve tried in a long time. Thank you!
The mixture itself was so yummy…but of course they rose only a little bit, and fell flat quite quickly. You did warn that this recipe wasn’t for beginners – so it’s confirmed now I am one, despite my ambitions :( P.S. The bechamel came out top notch though!
Hmm. It sounds as if you over-beat your egg whites. If they are too stiff, they don’t really rise that much in the oven. Sometimes I end up over-beating egg whites for a dish and have to through them out and start over again. Eggs can be so tricky.
Those are just stunning — perfect for a springtime brunch! I love making souffles, so I can add a few little tips too. If you’re looking for a more beginner-friendly souffle, try a simple dessert or cheese souffle — the lighter, airier ingredients are more forgiving than heavier vegetables.
Also, you have about three minutes to serve (or photograph) the souffles once they come out of the oven, so if you’re having guests over, make sure they’re ready and move quickly!
Finally (duh) NEVER open the oven to check on them — use an oven light if you have one or just hope that you’re recipe has a good measure of time. Once you open the oven door, the heat totally changes and even if you close it again right away, they’ll fall within a few minutes. So if you open the oven for any reason, your souffles are done.
That being said, I’ve never used cake flour in a souffle before! that’s one I will definitely try.
Great tips, thanks Katy!
This looks fantastic, and I really want to try it! But instead of six 8-ounce ramekins, I have eight 6-ounce glass Pyrex custard cups. Do you think they would work well enough? Or do you think the smaller size, and the glass vs ceramic, would cause problems?
Hi Julie, those should still work, though you may need to reduce the cooking time just a little given that you are working with 6 ounce cups versus 8 ounce cups. Glass versus ceramic should make no difference.