Cheese and Asparagus Soufflé Recipe | Vegetarian French Cuisine

Cheese and Asparagus Soufflé

Cheese and Asparagus Soufflé Recipe | Vegetarian French Cuisine
Region / culture: France | Preparation time: 30 minutes | Cooking time: 25 minutes | Servings: 2 | Vegetarian diet


Cheese and Asparagus Soufflé
Cheese and Asparagus Soufflé

Cheese and asparagus soufflé is a delicious and elegant dish that is perfect for a special occasion or a fancy dinner at home. This light and fluffy soufflé is made with a creamy béchamel sauce, grated cheese, fresh asparagus, and egg whites that are whipped to perfection.


The soufflé originated in France in the early 18th century and quickly became a popular dish in French cuisine. The word "soufflé" comes from the French verb "souffler," which means "to blow" or "to puff." The dish is known for its light and airy texture, which is achieved by incorporating whipped egg whites into the base mixture.


How to prepare

  1. 1. Preheat the oven to 375°F (191°C). Place the rack on the lowest level in the oven.
  2. 2. Butter two 8 oz (227 g) ramekins and dust the sides and bottoms with 1 tbsp of Parmesan each. Place them on a baking sheet.
  3. 3. To make the Béchamel sauce: Warm the milk in a saucepan. Melt the butter in another saucepan over medium-low heat. Stir in the flour until smooth and cook for 2 to 3 minutes, stirring with a wooden spoon. Allow it to bubble, but not brown.
  4. 4. Take the pan off the heat, whisk in the warm milk, and return to heat. Whisk vigorously, scraping the bottom and sides to prevent scorching. When the mixture simmers, reduce the heat to low and cook, stirring often from the sides and bottom, for 5 minutes or until thick. Season with salt, pepper, and nutmeg. Remove from heat and stir for 1 more minute. Beat in the egg yolks one at a time.
  5. 5. To make the Soufflé: Using electric beaters, beat 4 egg whites in a bowl, starting at low speed and slowly increasing until they begin to foam. Add cream of tartar and salt, and beat until satiny peaks form and hold their shape. Do not overbeat.
  6. 6. Combine the remaining cheeses. Using a rubber spatula, stir one-fourth of the beaten whites into the Béchamel sauce. Pour the Béchamel sauce into the center of the remaining whites and fold together. With each fold, sprinkle in a handful of the cheese mixture and a handful of asparagus, giving the bowl a quarter turn. When everything is added and the mixture is uniform, carefully spoon it into the soufflé dishes. Put the baking sheet on the bottom rack.
  7. 7. Bake for 20 to 25 minutes, or until puffy and browned. Do not overcook. The centers should be slightly runny. Serve.


  • Add cooked bacon or ham for a meaty twist.
  • Substitute different types of cheese, such as gruyere or cheddar, for a unique flavor profile.

Cooking Tips & Tricks

Be sure to fold the cheese and asparagus gently into the soufflé mixture to avoid deflating the egg whites.

- Preheat the oven and place the rack on the lowest level to ensure even cooking.

- Serve the soufflé immediately after baking, as it will begin to deflate as it cools.

Serving Suggestions

Serve the cheese and asparagus soufflé with a side salad or roasted vegetables for a complete meal.

Cooking Techniques

Be sure to fold the egg whites gently into the soufflé mixture to maintain its light and airy texture.

- Steam the asparagus before adding it to the soufflé for a tender texture.

Ingredient Substitutions

Use whole milk or heavy cream instead of low-fat milk for a richer soufflé.

- Substitute gluten-free flour for all-purpose flour for a gluten-free version.

Make Ahead Tips

Prepare the béchamel sauce and steam the asparagus ahead of time to save time when assembling the soufflé.

Presentation Ideas

Serve the cheese and asparagus soufflé in individual ramekins for an elegant presentation.

Pairing Recommendations

Pair the cheese and asparagus soufflé with a crisp white wine, such as Sauvignon Blanc or Chardonnay.

Storage and Reheating Instructions

Store any leftover soufflé in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (177°C) for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of cheese and asparagus soufflé contains approximately 250 calories.


Each serving of cheese and asparagus soufflé contains approximately 15 grams of carbohydrates.


Each serving of cheese and asparagus soufflé contains approximately 12 grams of fats.


Each serving of cheese and asparagus soufflé contains approximately 14 grams of proteins.

Vitamins and minerals

Cheese and asparagus soufflé is a good source of calcium, vitamin A, and vitamin C.


This recipe contains dairy (milk, cheese, butter) and eggs.


Cheese and asparagus soufflé is a balanced dish that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals.


Cheese and asparagus soufflé is a delicious and elegant dish that is perfect for a special occasion. With a creamy béchamel sauce, grated cheese, fresh asparagus, and whipped egg whites, this soufflé is sure to impress your guests. Enjoy the light and fluffy texture and the rich flavors of this classic French dish.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of awe. It was a dreary afternoon, the rain was tapping gently on the window pane, and I found myself rummaging through an old recipe box that belonged to my dear friend Margaret. Margaret was a culinary genius, always experimenting with new flavors and techniques in the kitchen. She had a way of making even the most mundane ingredients come to life in her dishes.

As I flipped through the yellowed index cards, a particular recipe caught my eye. Cheese and Asparagus Soufflé. The name alone sounded so elegant and sophisticated, like something you would find on the menu of a fancy French restaurant. I had never attempted to make a soufflé before, let alone one with asparagus, but I was determined to give it a try.

I remember calling Margaret up right away, my excitement bubbling over as I asked her about the recipe. She chuckled softly on the other end of the line, her voice warm and reassuring. "Oh darling, it's not as difficult as it sounds. Just follow the instructions carefully and you'll do just fine," she said.

And so, armed with Margaret's guidance and the recipe in hand, I set out to conquer the Cheese and Asparagus Soufflé. I gathered all the ingredients – asparagus, sharp cheddar cheese, eggs, butter, and flour – and got to work in my cozy little kitchen.

The first step was to blanch the asparagus until it was just tender, then chop it into small pieces. The vibrant green color of the asparagus against the stark white cutting board was a sight to behold. It reminded me of the rolling hills of the countryside, where Margaret and I would often go foraging for wild herbs and mushrooms.

Next, I grated the sharp cheddar cheese, savoring the sharp tangy aroma that filled the air. Cheese was always a weakness of mine, and I couldn't resist sneaking a few shreds into my mouth as I worked. I could almost hear Margaret's voice scolding me for my lack of self-control.

In a separate saucepan, I melted butter and stirred in flour to create a roux. The mixture bubbled and thickened, forming a golden paste that would serve as the base for the soufflé. I added in milk slowly, whisking constantly to prevent any lumps from forming. The scent of butter and flour mingled with the sharp cheese, creating a mouthwatering aroma that made my stomach growl in anticipation.

Once the sauce had thickened, I added in the chopped asparagus and stirred everything together until it was well combined. The mixture took on a lovely pale green hue, flecked with bits of vibrant asparagus. I couldn't help but smile at the sight – it was like creating a work of art in my own kitchen.

In a separate bowl, I separated the eggs, whisking the yolks into the cheese and asparagus mixture. The yolks added a rich creaminess to the soufflé, binding everything together in a velvety smooth texture. I folded in the stiffly beaten egg whites, being careful not to deflate them as I gently mixed everything together.

I poured the mixture into a buttered soufflé dish, marveling at how light and airy it looked. It was like a fluffy cloud of cheese and asparagus, ready to rise and swell in the heat of the oven. I popped it in and waited anxiously, watching through the oven door as it puffed up and turned a golden brown.

When I finally pulled the soufflé out of the oven, it was a thing of beauty. The top was perfectly domed and golden, with little bits of melted cheese oozing out from the sides. I couldn't resist digging in right away, the cheesy aroma wafting up to my nose as I took my first bite.

The soufflé was a revelation. The sharp cheddar cheese melded perfectly with the tender asparagus, creating a creamy and savory dish that was utterly divine. The texture was light and airy, almost like eating a fluffy cloud. I could taste Margaret's influence in every bite, her culinary wisdom shining through in the delicate balance of flavors and textures.

As I savored each mouthful, I couldn't help but feel a swell of pride. I had conquered the Cheese and Asparagus Soufflé, thanks to Margaret's guidance and my own determination. It was a dish that I would cherish and make again and again, a reminder of the joy and satisfaction that cooking could bring.

And so, with a full stomach and a happy heart, I tucked away the recipe for Cheese and Asparagus Soufflé in my own recipe box. It was a treasure that I would pass down to future generations, just as Margaret had passed it down to me. Cooking was more than just a means to an end – it was a way to connect with the past, to savor the present, and to create memories that would last a lifetime.


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