Asparagus, pea and goats’ cheese souffles
Serves: 6
Ingredients
- 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
Method
- Preheat oven to 200C/Gas 6.
- Melt half the butter, brush the inside of six ramekin dishes, sprinkle in the walnuts, put dishes on a baking sheet and set aside.
- Cut the asparagus into 1cm pieces.
- Cook with the peas in boiling salted water until tender.
- Drain and, reserving the asparagus tips, puree the stems and peas to a coarse paste. Melt the rest of the butter in a saucepan.
- Add the flour to make a roux and cook for 1 min before whisking in the milk.
- Cook until thickened and remove from the heat.
- Chop the goats’ cheese into cubes and stir through the sauce with the pureed asparagus and peas.
- Season.
- Separate the eggs, stirring the yolks into the asparagus sauce and the whites into a clean metal bowl.
- Whisk the egg whites until fluffy, then take a large spoon of the egg white and stir into the sauce.
- Pour into the bowl of egg whites and gently fold.
- Spoon the mixture into the ramekins, push the reserved tips into the top and bake for 20 mins.
