EATINGWELL: Asparagus-Goat Cheese Souffles
Asparagus-Goat Cheese Souffles. (Ken BurrisEatingWell / April 17, 2013)
Asparagus-Goat Cheese Souffles
Makes 6 servings.
Active Time: 30 minutes
Total Time: 50 minutes
1 bunch asparagus (about 1 pound), trimmed
1 1/2 cups nonfat milk
2 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon coarse salt, divided
1/4 teaspoon freshly ground pepper
Pinch of ground nutmeg
4 large egg yolks, at room temperature (see tips)
1 1/2 teaspoons truffle oil (optional; see tips)
8 large egg whites , at room temperature
1 cup crumbled or diced aged goat cheese (see note) or Manchego cheese
Fill a large skillet with 1 inch of hot water and bring to a boil. Add asparagus. Partially cover and cook the asparagus until tender-crisp, about 3 minutes. Drain; refresh under cold water. Blot the asparagus dry with a clean kitchen towel, then cut into 1/2-inch slices.
Position rack on lowest level of oven; preheat to 375 F. Coat six 10-ounce ramekins with nonstick cooking spray. Place ramekins on a large rimmed baking sheet.
Heat milk in a small saucepan over medium heat until hot. Melt butter in a medium saucepan over medium-low heat. Whisk in flour and cook, whisking often, for 2 minutes. Turn off heat and slowly whisk in hot milk. Return the heat to medium-low and continue whisking until the mixture is thickened, 3 to 4 minutes. Whisk in 1/4 teaspoon salt, pepper and nutmeg. Remove from the heat and whisk in 4 egg yolks, one at a time, and truffle oil, if using. Transfer the mixture to a large bowl and stir in the asparagus and cheese.
Place 8 egg whites in a large bowl. Beat with an electric mixer, slowly increasing the speed, until they begin to foam. Add the remaining 1/4 teaspoon salt and continue to beat until the whites hold their shape; do not overbeat. (You'll know they are ready when you lift the beaters out and the peak doesn't flop over.)
Using a rubber spatula, gently stir one-third of the whites into the egg yolk mixture to lighten it. Gently fold in the remaining egg whites just until blended. Divide the soufflÃ© mixture among the prepared ramekins, filling them almost to the top. (Discard any leftover mixture or prepare another ramekin for another soufflÃ©.)
Bake the soufflÃ©s on the bottom rack until puffy and golden and an instant-read thermometer inserted into the center registers 145 F, 20 to 25 minutes. Do not overcook -- the centers will look soft.
Tips: To bring an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
Look for truffle oil in small bottles near other oils in well-stocked supermarkets or gourmet food shops.
Ingredient Note: Goat cheese, also know as chÃ¨vre (French for "goat"), is earthy-tasting and slightly tart. Aged goat cheese has a nutty, sharp flavor and is drier and firmer than fresh goat cheese. Look for it in a well-stocked cheese section at large supermarkets and specialty cheese shops. We don't recommend using fresh, creamy goat cheese as a substitute -- Manchego cheese is a better choice.
Per serving: 205 calories; 13 g fat (7 g sat, 4 g mono); 167 mg cholesterol; 9 g carbohydrate; 0 g added sugars; 14 g protein; 1 g fiber; 372 mg sodium; 296 mg potassium
Nutrition Bonus: Folate (22% daily value), Vitamin A (21% dv)
1/2 Carbohydrate Servings
Exchanges: 1 vegetable, 2 medium fat meat, 1 fat
(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at http://www.eatingwell.com.)