A delicious way to use asparagus from Nigel Slater.
Ingredients
- a knob butter
- 2 tbsps finely grated parmesan
- 12 spears asparagus
- For the souffle
- 300 ml milk
- 1 bay leaf
- 1 small onion peeled
- 15 g tarragon leaves picked and chopped
- 55 g butter
- 50 g flour
- 4 large free range eggs separated
- 125 g strongly flavoured firm cheese such as yarg, gruyere or cheddar , grated or cut into small pieces
- 3 tbsp parmesan grated
Servings:
Instructions
- Lightly butter the inside of a baking dish measuring about 28cm x 22cm, then scatter in the 2 tablespoons of grated parmesan, tipping the dish from side to side to make sure the cheese sticks to the butter.
- Cook the asparagus in boiling water for 8 minutes then drain on kitchen paper. Set the oven at 200C fan/gas mark 6. Bring the milk to the boil in a small pan together with the bay leaf and onion. Turn off the heat and let it sit for a few minutes.
- Melt the butter in a small, heavy-based saucepan, stir in the flour and leave over the heat for two or three minutes, stirring almost continuously. (You can chuck the bay and onion at this point – they have done their work.)
- Stir in the warm milk, gradually at first, then a little faster, till you have a thick sauce. Let it come to an enthusiastic bubble, then lower the heat and let the mixture simmer for at least 5 minutes, stirring regularly, until it is thick and smooth.
- If your sauce looks lumpy, then whisk fiercely until it is smooth and thick. Remove from the heat, cool briefly, then stir or whisk in the egg yolks, one at a time. Work quickly, otherwise the egg will cook before it gets stirred in.
- Stir the grated cheese and chopped tarragon into the sauce. In a large bowl, using a large balloon whisk beat the egg whites till stiff and frothy. Fold them gently but firmly into the cheese sauce, then immediately scrape into the buttered dish.
- Place the spears of asparagus on top of the cheese sauce, then scatter the grated parmesan over. Bake for 25 to 30 minutes till puffed and golden.
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