Ingredients:
1 kg of asparagus
100 g of grated Gruyère cheese
4 whole eggs and 1 egg white
butter
salt
Preparation:
Purée the asparagus in the blender, after boiling it and removing any hard outer fibers. Put the purée in a casserole and add the cheese, stirring until it has melted. Remove from the heat and leave until the mixture is lukewarm. Beat the egg yolks in a bowl, then add them to the asparagus mixture. Whisk the egg whites with a little salt until they form stiff peaks. Then fold the egg whites into the asparagus mixture. Pour into a buttered soufflé mold and cook in the oven at 180° C for 25-30 minutes, until the soufflé becomes golden (do not open the oven door during cooking). Serve immediately, directly from the mold.
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