Asparagus Soufflé

Ingredients

• 1 bunch asparagus trimmed cut into 1/2-inch pieces
• 1 pinch cayenne pepper to taste
• 4  eggs separated
• 2 tablespoons flour all-purpose
• 0.5 clove garlic minced
• 1 teaspoon kosher salt 
• 1 cup milk cold
• 0.5 cup sharp cheddar cheese white grated
• 2 tablespoons butter unsalted

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• whisk
• mixing bowl
• blender
• ramekin

Directions

1. Cook asparagus in a saucepan of boiling water until bright green but still crisp, about 2 minutes.
2. Transfer asparagus to ice water to stop the cooking process.
3. Drain and set aside.
4. Melt butter in a saucepan over medium-low heat.
5. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 2 minutes.
6. Whisk milk into butter-flour mixture; bring to a simmer and cook until thick, 2 to 3 minutes. Season with salt and cayenne pepper.
7. Place milk mixture, garlic, and asparagus in a blender and puree until smooth.
8. Pour asparagus mixture into a large bowl; stir in egg yolks and Cheddar cheese.
9. Preheat oven to 375 degrees F (190 degrees C)
10. Generously butter 4 (6-ounce) ramekins
11. Beat egg whites in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak
12. Stir half of egg whites into asparagus cheese mixture until just combined. Gently fold remaining egg whites into mixture.
13. Fill prepared ramekins about 3/4 full and place on a baking sheet; bake in the preheated oven until edges are golden brown, about 20 to 25 minutes