Asparagus soufflé


Preparation time: 5 min

Cooking time: 35 min

Serves: 6

100 g butter, melted

125 ml (½ c) flour

500 ml (2 c) warm milk

45 ml (3 T) mozzarella, finely grated

30 ml (2 T) English mustard

15 ml (1T) dry thyme

3 asparagus, sliced

4 eggs, separated

50 g feta, crumbled

  1. Preheat oven to 200 °C. Grease 6 ramekins and set aside. In a small pot on low heat add butter and stir in flour. Cook for 5 minutes. Whisk in the milk until thick and smooth. Stir in mozzarella, mustard, thyme and asparagus.
  2. Allow the mixture to cool slightly and beat in egg yolks one at a time. Fold in feta and in a large, clean bowl whisk egg whites until they are stiff. Fold the egg whites into the cheese mixture a spoonful at a time, ensuring it is well incorporated before adding the next spoonful.
  3. Spoon mixture into ramekins and place in a roasting pan. Fill the roasting pan with boiling water until halfway up the side of the ramekin. Gently run you thumb along the inside of the ramekin to remove any excess mixture.
  4. Bake for 25 minutes or until golden on top.
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