Asparagus-Goat Cheese Souffles

By JeanAnn

Ingredients

• 1 bunch asparagus (about one pound), trimmed
• 1 1/2 cups nonfat milk
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 teaspoon coarse salt, divided
• 1/4 teaspoon freshly ground pepper
• Pinch of ground nutmeg
• 4 large egg yolks, at room temperature
• 1 1/2 teaspoons truffle oil, optional
• 8 large egg whites, at room temperature
• 1 cup crumbled or diced aged goat cheese or Manchego cheese

Details

Servings 6

Preparation

Step 1

Fill large skillet with 1 inch hot water and bring to a boil. Add asparagus. Partially cover and cook the asparagus until tender-crisp, about 3 minutes. Drain; refresh under cold water. Blot the asparagus dry with a clean kitchen towel, then cut into 1/2 inch slices.

Position rack on lowest level of oven. Preheat to 375 degrees. Coat six 10-ounce ramekins with non-stick cooking spray. Place ramekins on a large, rimmed baking sheet.

Heat milk in a small saucepan over medium heat until hot. Melt butter in a medium saucepan over medium-low heat. Whisk in flour and cook, whisking often for 2 minutes. Turn off heat and slowly whisk in hot milk. Return the heat to medium low and continue whisking until the mixture is thickened, 3 to 4 minutes. Whisk in 1/4 teaspoon salt, pepper and nutmeg. Remove from the heat and whisk in 4 egg yolks, one at a time, and truffle oil, if using.

Transfer the mixture to a large bowl and stir in the asparagus and cheese. Place 8 egg whites in a large bowl. Beat with an electric mixer, slowly increasing the speed, until they begin to foam. Add the remaining 1/4 teaspoon salt and continue to beat until the whites hold their shape; do not overbeat. (You'll know they are ready when you lift the beaters out and the peak doesn't flop over.)

Using a rubber spatula, gently stir one-third of the whites into the egg yolk mixture to lighten it. Gently fold in the remaining egg whites, until just blended. Divide the souffle mixture among the prepared ramekins, filling them almost to the top. (Discard any lefftover mixture or prepare another ramekin for another souffle.) Bake the souffles on the bottom rack until puffy and golden and an instant-ready thermometer insterted into the center registers 145 degrees (about 20 -2 5 minutes). Do not overcook. The centers will look soft.