Chef John's Asparagus Souffle

Ingredients

• 1 bunch asparagus , trimmed and cut into 1/2-inch pieces
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup cold milk
• 1 teaspoon kosher salt
• 1 pinch cayenne pepper , or to taste
• 0.5 cloves garlic , minced
• 4 eggs , separated
• 0.5 cups grated sharp white Cheddar cheese

Instructions

1. 1

   Cook asparagus in a saucepan of boiling water until bright green but still crisp, about 2 minutes. Transfer asparagus to ice water to stop the cooking process. Drain and set aside.

2. 2

   Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 2 minutes.

3. 3

   Whisk milk into butter-flour mixture; bring to a simmer and cook until thick, 2 to 3 minutes. Season with salt and cayenne pepper.

4. 4

   Place milk mixture, garlic, and asparagus in a blender and puree until smooth.

5. 5

   Pour asparagus mixture into a large bowl; stir in egg yolks and Cheddar cheese.

6. 6

   Preheat oven to 375 degrees F (190 degrees C)

7. 7

   Generously butter 4 (6-ounce) ramekins

8. 8

   Beat egg whites in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak

9. 9

   Stir half of egg whites into asparagus cheese mixture until just combined. Gently fold remaining egg whites into mixture.

10. 10

    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