Asparagus Soufflé




Rating: 3.57 / 5.00 (89 Votes)


Total time: 45 min

Servings: 12.0 (servings)

For the soufflé:












For the vinaigrette:








For garnish:





Instructions:

For the asparagus soufflé, first cut the asparagus spears into pieces for the soufflé. Stir the unrefrigerated QimiQ Classic until smooth. Add the asparagus pieces, cream cheese, eggs and melted butter and mix well.

Mix the white bread crumbs, flour and baking powder together well and stir into the mixture. Season with salt and pepper.

Pour the mixture into ramekins and bake in a water bath in a preheated oven at 180 °C (convection oven) for 15-20 minutes.

For the vinaigrette, whisk the uncooled QimiQ Classic until smooth. Slowly stir the olive oil into the QimiQ until the mixture emulsifies. Add the remaining ingredients and season to taste. Garnish with diced peppers, cress and chives.

Serve the asparagus soufflé with the vinaigrette.

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