Asparagus, pea and goats’ cheese souffles


Asparagus, pea and goats’ cheese souffles
Serves: 6
  • 50g butter
  • 30g walnuts, lightly crushed
  • 300g British asparagus
  • 200g fresh British peas
  • 200ml whole milk
  • 2tbsp plain flour
  • 3 eggs
  • 100g goats cheese
  • sea salt and ground black pepper
  1. Preheat oven to 200C/Gas 6.
  2. Melt half the butter, brush the inside of six ramekin dishes, sprinkle in the walnuts, put dishes on a baking sheet and set aside.
  3. Cut the asparagus into 1cm pieces.
  4. Cook with the peas in boiling salted water until tender.
  5. Drain and, reserving the asparagus tips, puree the stems and peas to a coarse paste. Melt the rest of the butter in a saucepan.
  6. Add the flour to make a roux and cook for 1 min before whisking in the milk.
  7. Cook until thickened and remove from the heat.
  8. Chop the goats’ cheese into cubes and stir through the sauce with the pureed asparagus and peas.
  9. Season.
  10. Separate the eggs, stirring the yolks into the asparagus sauce and the whites into a clean metal bowl.
  11. Whisk the egg whites until fluffy, then take a large spoon of the egg white and stir into the sauce.
  12. Pour into the bowl of egg whites and gently fold.
  13. Spoon the mixture into the ramekins, push the reserved tips into the top and bake for 20 mins.


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