Asparagus Soufflé

Recipe Developed by Sanri Coetzee, Culinary Student from Oakville Liason College


  • 1/2 lb Ontario asparagus
  • 3 tbsp unsalted butter divided
  • 2 tbsp All-purpose flour
  • 1 cup cold milk
  • 1/2 cup shredded white cheddar cheese
  • 1 tsp salt
  • 1 pinch of cayenne pepper
  • 1 clove garlic minced
  • 4 Ontario eggs separated


  • Preheat oven to 375°F (190°C). Butter 4 ramekins with 1 tbsp (15 mL) butter and set aside.
  • Cook asparagus in boiling water for 2 minutes. Drain and place asparagus in a bowl of ice cold water until cool. Remove from water and pat dry.
  • Melt butter in a saucepan over medium-low heat. Whisk in flour and cook for 1 minute. Whisk milk into roux and cook until thick, around 3 minutes. Add cheese and melt in hot mixture.
  • Whisk in salt and cayenne pepper, remove from heat.
  • Place milk mixture, garlic and asparagus in blender and Purée until smooth.
  • Pour asparagus mix into bowl and stir in egg yolks.
  • In a large bowl, beat egg whites with an electric mixer until soft peaks form. Gently fold egg whites into asparagus mixture. Fill ramekins with mixture, about 3/4 full and bake in preheated oven for 20 to 25 min.
  • Serve soufflé fresh out of the oven.


Servings: 4
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