Asparagus-Gruyère Soufflé
Position rack in lower third of oven and preheat to 400 degrees. Generously butter 4- or 6-cup** soufflé dish. Sprinkle with 2 tablespoons of Parmesan cheese to
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Cooking tools:
- Souffle dish
- Oven
- Pot
- Colander
- Food processor
- Saucepan
- Whisk
- Mixing bowl
- Hand mixer
- Spatula
- Measuring cup
- Measuring spoon
- Stove
- Paper clips
- Parchment paper
- Aluminum foil
- Serving platter
- Cutting board
- Chef's knife
- Paper towel
- Pastry brush
Ingredients
- 4 tablespoons unsalted butter
- ⅓ cup finely grated Parmesan cheese, divided
- 2 cups asparagus tips and tender stems* (about 1 pound), cut into 1-inch pieces
- ½ cup finely chopped shallots
- 3 tablespoons all-purpose flour
- Pinch of cayenne pepper
- ⅛ teaspoon grated nutmeg
- 1 cup milk
- 4 large egg yolks
- Salt
- pepper
- ½ cup grated Gruyère cheese
- 5 large egg whites
- ¼ teaspoon cream of tartar
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