Ingredients
- 3 large eggs
- 1 cup whole milk
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking powder
- 12 teaspoon cayenne pepper
- 15 asparagus spears (about 1/2 pound)
- 4 ounces cheddar cheese
- 5 ramps, or spring onions, thinly sliced (about 3/4 cup)
- 2 Tablespoons butter
Preparation
Step 1
Preheat oven to 475 degrees. Place a 10-inch cast iron skillet in the oven as it heats.
In a medium bowl, whisk eggs and 1-2 minutes. Whisk in milk until well combined.
Sift flour, baking powder and cayenne into egg mixture. Whisk until there are no lumps and just combined, about 20-30 seconds. Season batter with black pepper and set aside.
Trim tough ends from asparagus and slice 3 spears lengthwise. Cut remaining spears crosswise into 1/2 inch pieces. Grate half the cheese and cut the other half into small cubes.
Stir sliced onions and 1/2 inch asparagus pieces into batter.
Using an oven mitt, transfer pan to stovetop and set over medium-high heat. Swirl butter into pan and immediately pour in batter. Cook for 20-30 seconds.
Meanwhile, quickly scatter the cheese cubes evenly throughout the batter. Neatly crisscross lengthwise asparagus in the center and scatter grated cheese over top.
Transfer soufflé to oven's top rack and bake 18-20 minutes, or until goldern brown and voluminous. If top isn't golden brown, broil soufflé for the final 2 minutes.
Serve immediately--the skillet soufflé deflates quickly.