Light and airy Individual Asparagus Soufflés are incredibly easy to prepare – no beating or folding of egg whites, no bechamel sauce prep. Everything goes into the food processor (or blender), and presto! you have an elegant and impressive asparagus side dish that’s perfect for spring.

Four white dishes holding cooked Asparagus Soufflé
(Photo by Laurie Smith)

Asparagus Side Dish Recipes

I love asparagus, especially in the spring when it comes into season and is super fresh. I’m always on the lookout for (and crafting) creative new ways to prepare this delectable vegetable that are easy to prepare, elegant and impressive – and these individual Asparagus Soufflés fit the bill perfectly. (See below for links to other favorite asparagus recipes.) I’ve actually been making these light and airy soufflés for years and they’re always a crowd pleaser.

What’s in this Easy Soufflé Recipe

Fresh, earthy asparagus, creamy ricotta and smooth, nutty Gruyère cheese are the stars in this easy soufflé. Cream adds richness, Dijon mustard a bit of tang and a sprinkle of nutmeg provides warmth, spice and depth to the overall flavor. And, of course, eggs bind it all together.

close up of white dish showing individual cooked Asparagus Soufflé
(Photo by Laurie Smith)

How to Make Asparagus Soufflé

These asparagus soufflés are incredibly easy to prepare. Because you don’t beat and fold in egg whites, then don’t rise as much as a traditional soufflé – which means they don’t fall as much either! Here are the easy steps to follow:

  1. Prep and cook asparagus.
    Sprinkle with oil and shake pan to coat asparagus pieces with the oil. Cover and place over high heat. Once it begins to sizzle, cook for 1 minute, then turn heat down to low (it should still be sizzling). Keep it covered! Let cook for an additional 2 to 3 minutes or just until tender. Remove from pan; place on paper towel to drain and cool.
  2. Prep oven and soufflé dishes.
    Preheat oven to 375 degrees. Butter six (6-ounce) ramekins or soufflé dishes. Sprinkle 1 teaspoon of Parmesan cheese into each dish. Roll the ramekin around so the cheese coats the sides and bottom. Place on a rimmed cookie sheet.
  3. Blend base ingredients.
    In a food processor, combine the eggs, cream, Gruyère cheese, mustard, salt, pepper and nutmeg. Blend until smooth.
  4. Add asparagus, then ricotta cheese.
    With the machine running, add the asparagus pieces a few at a time. Gradually add the ricotta cheese in spoonfuls and continue processing until smooth. Pour into prepared dishes.
  5. Bake.
    Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Serve immediately.
Single serving of Asparagus Soufflé in a white lidded dish
(Photo by Laurie Smith)

Asparagus Soufflé FAQs

What other types of cheese can I use in this soufflé?

In place of the Gruyère cheese (which can be a bit pricey), try Cheddar, Fontina, another swiss cheese (like Emmental) or Jarlsberg. In place of the ricotta, try cottage cheese, preferably small curd. And drain it well, as cottage cheese has more moisture than ricotta. TIP: when substituting cottage cheese for ricotta, I like to whirl it around in the food processor to get it closer to the smooth texture of ricotta.

Can I use other vegetables in this cheese soufflé?

Yes, definitely! If asparagus isn’t in season (or you’re not a fan), you can substitute an equal amount of cooked broccoli.

Can you make this soufflé ahead?

You can cook the asparagus earlier in the day, cover and refrigerate. Bring to room temperature before proceeding. The good news is that the rest of the prep time on this recipe is minimal, so you can quickly put it together and pop it in the oven while enjoying a cocktail with your friends!

How to trim asparagus spears?

Asparagus spears have a tough end to them that needs to be removed before cooking. Grab the tough end with one hand (between your thumb and first finger). Grab the tip with your other hand and gently bend the tip end downward, holding the tough end still. The spear will snap in two at the right point, where the tough part stops. Discard tough ends (or save for another use, like making vegetable broth).

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Other Creative Asparagus Recipes

Four white dishes holding cooked Asparagus Soufflé
(Photo by Laurie Smith)
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close up of white dish showing individual cooked Asparagus Soufflé

Asparagus Soufflé

Light and airy Asparagus Soufflés are incredibly easy to prepare – no beating or folding of egg whites, no bechamel sauce prep. Everything goes into the food processor (or blender), and presto! you have an elegant and impressive asparagus side dish.

  • Prep Time: 12 mins
  • Cook Time: 23 mins
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Ingredients

Scale
  • 1 pound fresh asparagus, trimmed (see Note below)
  • 1 tablespoon oil (olive, canola, vegetable – all will work)
  • Butter, for greasing soufflé dishes
  • 6 teaspoons grated Parmesan cheese
  • 7 large eggs
  • 1/3 cup heavy whipping cream
  • 1/2 cup shredded Gruyère cheese
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground pepper
  • 1/8 teaspoon ground nutmeg
  • 8 ounces ricotta cheese (whole or part-skim)

Instructions

  1. Cut the asparagus into 1 to 1 1/2- inch pieces and place in a large skillet. Stir in oil; cover. Heat over medium high heat just until sizzling. Shake the pan (don’t take off the cover) and reduce heat down to medium-low. Cook for 3 to 5 minutes or just until tender. Remove from pan; place on paper towel to drain and cool.
  2. Preheat oven to 375 degrees. Butter six (6-ounce) ramekins or soufflé dishes. Sprinkle 1 teaspoon of Parmesan cheese into each dish. Roll the ramekin around so the cheese coats the sides and bottom. Place on a rimmed cookie sheet.
  3. In a food processor, combine eggs, cream, Gruyere cheese, mustard, salt, pepper and nutmeg. Blend until smooth.
  4. With the machine running, add asparagus pieces a few at a time. Gradually add ricotta cheese in spoonfuls and continue processing until smooth. Pour into prepared dishes.
  5. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
  6. Serve immediately.

Notes

Tip on removing tough asparagus ends: Asparagus spears have a tough end that needs to be removed before cooking. Grab the tough end with one hand (between your thumb and first finger). Grab the tip with your other hand and gently bend the tip end downward, holding the tough end still. The spear will snap in two at the right point, where the tough part stops. Discard tough ends (or reserve for another use).

Note on doubling this recipe: If you double this recipe, process it in two batches unless you have a very large food processor. I tried to do it all at once and ended up with soufflé batter all over my kitchen!

  • Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
  • Category: Side dish
  • Method: baking
  • Cuisine: French

Keywords: asparagus, souffle, easy recipe

close up of white dish showing individual cooked Asparagus Soufflé

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About the author

Hi, I'm Lee.

I am inspired by my mother, Sally’s, love of cooking and entertaining to gather friends and family together over great meals and conversation. In fact, I held my first dinner party at the age of 16. Throughout the years, I haves provided recipes, menu advice and cooking tips to friends seeking uncomplicated and delicious ideas for home entertaining.


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