Asparagus Soufflé Recipe

Name: Asparagus Soufflé Recipe
Ingredients: 1 pound asparagus spears, bottom ends trimmed and discarded, thick spears peeled, spears cut into 1-inch pieces; Salt; 1/4 cup chopped shallots; 1 clove garlic, chopped; 1 teaspoon fresh thyme, chopped, or 1/2 teaspoon dried; 4 tablespoons unsalted butter; 1/2 cup finely ground dry breadcrumbs; 3 tablespoons cake flour (can substitute all purpose flour); 1 1/4 cup whole milk; 1/4 teaspoon ground nutmeg; Pinch dry ground mustard; Pinch ground cumin; Pinch ground ginger; Freshly ground black pepper; 1/2 cup grated Gruyere cheese (can substitute Parmesan, but frankly I prefer the Gruyere); 3 egg yolks, lightly beaten; 5 egg whites

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Light and fluffy asparagus souffle baked to puffy golden deliciousness.

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Ingredients

1 pound asparagus spears, bottom ends trimmed and discarded, thick spears peeled, spears cut into 1-inch pieces
Salt
1/4 cup chopped shallots
1 clove garlic, chopped
1 teaspoon fresh thyme, chopped, or 1/2 teaspoon dried
4 tablespoons unsalted butter
1/2 cup finely ground dry breadcrumbs
3 tablespoons cake flour (can substitute all purpose flour)
1 1/4 cup whole milk
1/4 teaspoon ground nutmeg
Pinch dry ground mustard
Pinch ground cumin
Pinch ground ginger
Freshly ground black pepper
1/2 cup grated Gruyere cheese (can substitute Parmesan, but frankly I prefer the Gruyere)
3 egg yolks, lightly beaten
5 egg whites