Double Bake Asparagus Soufflé recipe by Buckingham’s restaurant Derby

Double Bake Asparagus Soufflé recipe by Nick Buckingham

The spring flavour of asparagus and the delicate texture of a soufflé makes this a really impressive starter for a dinner party. The best thing about the double-bake soufflé is that it can be prepared ahead of time and then re-baked just in time to serve your starters, leaving you free to prepare the main course or welcome your guests. These individual soufflés are given an even greater touch of sophistication and luxury when accompanied by a caviar sauce.

Amount
8 Portions

Ingredients
55g / 2 oz Butter
55g / 2 oz Flour
450g / 1 lb Asparagus
1 pt Milk
8 Eggs
Butter and Parmesan Cheese – Soufflé Moulds
Seasoning

Method
Liquidise the uncooked asparagus with the milk to very fine puree.
Boil the puree for five minutes, then strain it through a chinois or a fine mesh sieve.
Melt the butter in a large pan over a medium high heat until foaming. Add the flour, stir it in and cook it stirring constantly for one minute. Add the cooked asparagus puree a little at a time and mix to a smooth, very thick sauce. This is called the base.
Grease the soufflé moulds generously with butter and sprinkle them with freshly grated parmesan.
Separate the eggs.
Mix the asparagus base with the egg yolks and season with a little salt and pepper, being careful not to overdo it.
Whip the egg whites until they form soft peaks. Fold them in to the asparagus mix carefully with a metal spoon.
Spoon the mixture to a ½ inch below the rim of the soufflé moulds.
Place the soufflé moulds into a bain-marie (water bath). Bring the water to the boil on top of the stove, then bake in the oven for 9 minutes (until firm to touch) at 180C/350F.
Allow the soufflés to cool. They will fall down (don’t worry).

To Serve
Rebake in the oven for seven minutes. Serve with the Caviar sauce recipe here.

Points to Watch
Ensure the asparagus base is thick and well seasoned
Soufflé moulds should be well buttered and dusted with cheese

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