Mint Asparagus Soufflé

photo(269)For me, personally, French is the most beautiful-sounding language.  But it is also the most difficult to learn and understand. My fascination for French cuisine stems largely from the sound of the dishes and recipes. But make no mistake about it — they’re also super delicious and mouth-watering.  Think escargot or soufflé! Well, they happen to be two of my favorites when I first visited Paris in 2008.  This is my first attempt at making soufflé with a tinge of experiment, adding mint to the asparagus mixture. It makes for a great entreé.  Bon appetít


1 bunch asparagus

2 cups water

2 cups cold or iced water

1/2 cup fresh mint leaves, stems removed

2 tbsps butter

2 tbsps flour

1/2 cup Parmesan cheese

1 cup cold low-fat milk

1 tsp sea salt

4 eggs

6 buttered ramekins


Separate the egg yolk from the whites and whisk separately. Cut the asparagus tips and tender part of the stems into 1/2-inch pieces. Place asparagus in a sauce pan, add water and bring to a boil. Add 1/2 tsp salt. Cook for no more than 2 minutes, remove from heat, drain and transfer to a bowl of cold or iced water to stop cooking. Drain and transfer into a blender.  Add mint leaves into blender. In a sauce pan, melt butter over medium heat.  Add flour and stir for 2 minutes. Add milk and whisk. Bring to a simmer until the sauce becomes thick. Turn off heat and add the rest of the salt. Add into the blender and puree the mixture until smooth. Transfer to a mixing bowl and whisk in egg yolks and cheese. Slowly whisk in the egg whites.  Divide the mixture among 6 buttered ramekins.  Pre-heat oven to 375 degrees.  Bake soufflés for 20 minutes.  Remove from heat and serve immediately.  Soufflés will fall soon after they are removed from heat.


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