Asparagus Soufflé

Instructions

1. Prepare the asparagus
   Bring a pot of salted water to a boil. Add asparagus and cook until tender, about 3-4 minutes. Drain and immediately plunge into ice water to stop cooking. Drain again, pat dry, and purée in a food processor until smooth. Set aside.
2. Make the béchamel base
   Preheat oven to 375°F (190°C). Melt butter in a medium saucepan over medium heat. Add flour and cook, whisking constantly for 2 minutes until it forms a paste without browning. Gradually whisk in warm milk and cook, stirring constantly, until the sauce thickens, about 5 minutes. Remove from heat.
3. Prepare the soufflé mixture
   Stir in salt, white pepper, nutmeg, and the asparagus purée into the béchamel. Beat egg yolks in a small bowl, then gradually whisk a small amount of the hot mixture into the yolks to temper them. Pour the tempered yolks back into the saucepan, stirring constantly. Fold in the Gruyère cheese.
4. Beat the egg whites
   In a clean, dry bowl, beat egg whites with cream of tartar until they form stiff, glossy peaks. Be careful not to overbeat. Gently fold one-third of the whites into the asparagus mixture to lighten it, then fold in the remaining whites, being careful not to deflate them.
5. Prepare the soufflé dish
   Butter a 6-cup (1.5 L) soufflé dish thoroughly. Coat with grated Parmesan cheese, tapping out any excess. Place the prepared dish on a baking sheet.
6. Bake the soufflé
   Gently pour the soufflé mixture into the prepared dish. Smooth the top with a spatula and run your thumb around the edge to create a small channel (this helps the soufflé rise evenly). Bake in the preheated oven for 25-30 minutes, until puffed and golden. Do not open the oven door during the first 20 minutes of baking.
7. Serve immediately
   The soufflé will begin to deflate shortly after removing from the oven, so serve immediately for the most impressive presentation. Bring the entire soufflé to the table and serve with a fresh green salad.