Serves : 6 servings
Preparation time : 30 minutes (plus baking time)
Ingredients :
Preparation time : 30 minutes (plus baking time)
Ingredients :
1) 250 g green asparagus
2) 250 ml vegetable stock
3) 2 tbsp breadcrumbs
4) 25 g butter
5) 3 tbsp plain flour
6) 50 g freshly grated Gouda
7) salt
8) white pepper
9) 1 pinch nutmeg
10) 3 eggs
11) 3 tbsp cream
12) butter and breadcrumbs for the soufflé dishes
2) 250 ml vegetable stock
3) 2 tbsp breadcrumbs
4) 25 g butter
5) 3 tbsp plain flour
6) 50 g freshly grated Gouda
7) salt
8) white pepper
9) 1 pinch nutmeg
10) 3 eggs
11) 3 tbsp cream
12) butter and breadcrumbs for the soufflé dishes
Preparation Method :
1) Wash the asparagus, peel the lower
third, cut off the hard end and cut the rest into bite-size pieces. Cook
the asparagus in the vegetable stock for approx. 5 minutes, then remove
and reserve the vegetable stock.
2) Pre-heat the oven to 180°C (Gas Mark 4, fan oven 160°C), grease the soufflé dishes with a little butter and sprinkle with breadcrumbs.
3) Heat the butter in a small pan, cook the flour and pour on approx. 200 ml vegetable stock whilst stirring. Simmer the sauce until it thickens and becomes creamy. Melt the cheese in the sauce and then remove the pan from the heat. Season with salt, pepper and nutmeg.
4) Separate the eggs. Stir the egg yolks one after the other with the cream into the sauce, making sure it has cooled. Beat the egg whites with a pinch of salt until they are stiff and fold into the mixture.
5) Stir the asparagus pieces into the soufflé mixture and divide equally between the 6 dishes. Bake for approx. 30 minutes on the middle shelf until the soufflés have risen.
2) Pre-heat the oven to 180°C (Gas Mark 4, fan oven 160°C), grease the soufflé dishes with a little butter and sprinkle with breadcrumbs.
3) Heat the butter in a small pan, cook the flour and pour on approx. 200 ml vegetable stock whilst stirring. Simmer the sauce until it thickens and becomes creamy. Melt the cheese in the sauce and then remove the pan from the heat. Season with salt, pepper and nutmeg.
4) Separate the eggs. Stir the egg yolks one after the other with the cream into the sauce, making sure it has cooled. Beat the egg whites with a pinch of salt until they are stiff and fold into the mixture.
5) Stir the asparagus pieces into the soufflé mixture and divide equally between the 6 dishes. Bake for approx. 30 minutes on the middle shelf until the soufflés have risen.
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