Asparagus, pea & goats’ cheese souffles
Serves: 6
Ingredients
- Ingredients
- 50g butter
- 30g walnuts, lightly crushed
- 300g British asparagus
- 200g fresh British peas (shelled weight)
- 200ml whole milk
- 2tbsp flour
- 3 eggs
- 100g goat’s cheese
- sea salt & freshly ground black pepper
Method
- Method
- Preheat oven to 200C/Gas 6. Melt ½ the butter and brush the inside of 6 ramekins. Sprinkle the walnuts into the dishes so they stick to the butter. Arrange on a baking sheet and set aside.
- Cut asparagus into 1cm pieces, leaving the tips a little longer. Cook with the peas in boiling salted water until tender. Drain, and reserving the asparagus tips, purée the stems and peas to a coarse paste. Set aside. Melt the rest of the butter in a heavy-bottomed saucepan. Add the flour to make a roux and cook for 1 min before whisking in the milk. Cook the sauce until thickened and remove from the heat. Chop the goat’s cheese into cubes and stir through the sauce along with the puréed asparagus and peas. Season.
- Separate the eggs, tipping the yolks into the asparagus sauce and the whites into a clean metal bowl. Stir the yolks through the sauce to mix well.
- Whisk the egg whites until stiff and fluffy. Take a large spoon of the egg white and stir into the sauce, then pour the sauce into the bowl of eggs whites. Using a large metal spoon fold the sauce very, very gently through the egg whites.
- Spoon the mixture very gently into the prepared ramekins, push the reserved tips gently into the top of the mixture and bake in the oven for 20 mins (don’t open the oven door while they are cooking as they will collapse). Serve immediately with a green salad.
