Fluffy Asparagus & Goat Cheese Soufflés

Directions

Add a large skillet with 1 inch of hot water and bring to a boil. Place asparagus into the skillet.

Partially cover and cook the asparagus until tender-crisp, 2 to 3 minutes.

Drain and run under cold water.

Dry the asparagus with a kitchen papper towel, then slice into ½-inch size.

Place rack on lowest level of oven, preheat to 375°F.

Coat six 10-ounce ramekins or souffle dishes with cooking spray or grease with butter.

Set ramekins on a large rimmed baking sheet.

Heat milk in a small saucepan over medium heat until hot.

Melt butter in a medium saucepan over medium-low heat.

Whisk in flour and cook, whisking constantly, for 2 minutes.

Turn off heat and slowly whisk in hot milk.

Turn the heat back to medium-low and keep whisking until the mixture is thickened, about 4 minutes.

Add salt, pepper to taste and nutmeg.

Remove from the heat and whisk in 4 egg yolks, one at a time.

Pour the mixture into a large bowl and stir in the asparagus and cheese.

Add 8 egg whites in a large bowl.

Beat with an electric mixer, slowly increasing the speed, until they start to foam.

Go on beating until the whites hold their shape, do not overbeat. (When you lift the beaters out and the peak doesn’t flop over, which means it’s ready)

With a rubber spatula, gently stir one-third of the whites into the egg yolk mixture to lighten it.

Gently fold in the remaining egg whites just until blended.

Divide the soufflé mixture among the prepared ramekins or souffle dishes, filling them almost to the top.

Bake until puffy and golden and an instant-read thermometer inserted into the center registers 145°F, about 22 minutes.

Cool for a few minutes and serve warm.