This is a treat-yourself-to-a-fancy-breakfast-on-a-lazy-weekend morning kinda thing. It’s a light puffy single serving souffle with little pockets of melty blue cheese and crisp-tender asparagus. This is what I call “feel good” food, the kind that makes you smile when you pull it out of the oven because it looks so pretty and smells so good, and then smile again while you’re eating it because it tastes soooo nice, and then smile again afterwards because it makes your body feel good too.
It’s easy to make and it turns out perfectly puffy. This recipe makes just one small souffle, enough for one or two, so if you are serving several people, you’re going to want to double or triple the recipe.
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Asparagus Blue Cheese Mini Souffle
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 1 - 2 servings 1x
Ingredients
- 2 eggs
- 1/8 teaspoon cream of tartar
- 1 Tablespoon flour
- 1/8 teaspoon baking powder
- 2 Tablespoons water
- 2 teaspoons pesto (I used my chive asparagus pesto)
- About 1/2 cup chopped asparagus, plus two whole small spears (for the top), cooked crisp tender
- 2 Tablespoons or so of blue cheese crumbles
- Snipped chives, for garnish
Instructions
- Preheat the oven to 350 F. If your asparagus is raw, just spray a baking sheet with cooking spray, set the asparagus on the sheet, sprinkle with Red Robin Seasoning and bake for about 7 minutes or until crisp tender.
- Separate the egg yolks from the egg whites, putting the yolks in a little bowl, the whites in a slightly larger bowl.
- Beat the egg whites until stiff peaks form, then beat in the cream of tartar.
- Now take the bowl with the yolks and whisk in the flour, baking powder, and water, then whisk in the pesto. Season with a little Red Robin Seasoning (or salt) and some freshly ground pepper.
- Carefully fold the yolk mixture into the whites, then the cheese, and then fold in the asparagus.
- Spray an oven-safe bowl, mini casserole, or individual ramekins with cooking spray and scrape the puffy egg mixture in.
- Bake at 350 for about 20 minutes or until the eggs are set (they spring back when touched lightly in the middle). Let the souffle settle for about 5 minutes before eating. Garnish with fresh snipped chives.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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This recipe was shared at Wednesday Extravaganza, Create it Thursday and What to Do Weekends.
