Starter Recipes > Asparagus Soufflé Ramekins

This recipe is part of the March 2008 Recipes Menu

Starter - Asparagus Soufflé Ramekins
Main Course - Crunchy Coated Chicken
Dessert - Baked Chocolate Cheesecake

How to make asparagus soufflé ramekins:
Surprisingly easy to make and utterly delicious. Impress your family and guests with these melt-in-the-mouth starters.


Asparagus Souffle Ramekins
8oz asparagus
2oz butter
4 level tablespoons plain flour
1 level teaspoon salt
12floz milk
6 egg yolks, stirred together
6 egg whites, whisked until stiff
1/2 level teaspoon white pepper
1 level teaspoon mustard powder
4oz Cheddar cheese, grated
(see measure conversions for more information)


- Cook and drain asparagus.
- Chop into small pieces (try not to use the tougher, thicker end part).
- Make a white sauce from the butter, flour and milk.
- Add the salt.
- Add the asparagus.
- Remove from heat.
- Beat a little of the hot sauce into the egg yolks.
- Slowly add the rest of the sauce to the egg yolks.
- Stir.
- Add pepper, mustard and cheese.
- Fold in the stiffly beaten egg whites.
- Spoon into 4-6 greased individual ramekins (depending on the size of the ramekins).
- bake at 170 degrees C. for about 30 minutes or until golden and well risen.