You are here:

Asparagus and Gorgonzola soufflé

Gino D'Acampo from Good Food Bites
Italian blue cheese and fresh asparagus combine to delicious effect in Gino D'Acampo's elegant vegetarian soufflé

Asparagus and Gorgonzola soufflé

Method

1. Bring a large pan of salted water to the boil. Add in the asparagus and boil until tender, around 3-5 minutes.

2. Drain, allow to cool and chop finely.

3. Preheat the oven to 190°C/gas 5.

4. Melt the butter in a large, heavy-based saucepan and add in the chopped asparagus, cooking it for 1-2 minutes, allowing excess moisture to evaporate.

5. Add in the flour and cook very gently for a further minute.

6. Stir in the milk, season with salt and freshly ground pepper and slowly bring to the boil, stirring often. Reduce the heat and cook gently, stirring, until thickened.

7. Once ready, cool slightly and then gradually beat in the egg yolks, adding in a little at a time and 60g of the Gorgonzola cheese.

8. In a separate mixing bowl, whisk the egg whites until stiff and gently fold into the asparagus mixture.

9. Place the asparagus mixture in a well-buttered 1.3 litre soufflé dish and sprinkle with the remaining Gorgonzola cheese.

10. Bake in the middle the oven for 25-30 minutes until well risen. Serve immediately.

Comments add a comment

Be the first to add a comment...

Serves: 2

Prep: 20 min
Cook: 45 min

Ingredients
400g asparagus spears
Salt, and freshly ground pepper
50g Butter, plus extra for greasing
3 tbsp '00' flour
200ml full cream milk
4 Eggs, separated
120g Gorgonzola cheese, chopped into small cubes