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Fresh Asparagus and Parmesan Cheese Souffles presented by Grape Leaf Inn Bed & Breakfast
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6 large eggs
1/2 lb. fresh asparagus, trimmed, chopped, and blanched
1/4 C fresh squeezed lemon juice
1/2 t lemon zest
1/4 C milk or half and half
1 1/4 C packed freshly grated Parmesan cheese(I use Reggiano)
Kosher salt to taste
3 turns of fresh ground white pepper per ramekin
paprika
6 - 4 oz. Ramekins
Preheat oven 350 degrees
Spray ramekins with Pam
Whisk eggs thoroughly. Whisk in lemon juice, zest, and milk.
Sprinkle bottom of each ramekin with 2 packed Tablespoons Parmesan cheese
Divide asparagus between all six ramekins, spreading evenly over cheese
Sprinkle with a pinch of Kosher salt (or salt to taste)
Add three turns of white pepper per ramekin
Divide egg mixture between all six ramekins
Top with remaining cheese and sprinkle with paprika
Bake 30-35 minutes or until puffy
Let soufflés rest one minute in ramekin before flipping them out into your hand then flipping them right side up onto plate.
Serves 6
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Grape Leaf Inn Bed & Breakfast
Healdsburg, California
Wine Country's #1 Rated B&B has 12 great rooms, whirlpools, fireplaces. Nightly wine & cheese tastings plus best breakfasts.
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Click here for pictures and information about the inn.
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More Grape Leaf Inn Bed & Breakfast Recipes:
Grand Marnier Croissant French Toast
| White Chocolate Chip-Macadamia Nut Pancakes
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