Fresh Basil & Michigan Asparagus Souffle

Course Main Dish, Side Dishes


Asparagus Preparation

  • 1 lb Asparagus local

Asparagus Souffle

  • 2 lb Ricotta Cheese local
  • 1/4 cup Basil fresh, local, coarsely chopped
  • 1/4 cup Heavy Cream
  • 3 Egg local
  • 1 Egg Yolk local
  • Asparagus Pieces (excluding tops)
  • Pinch of Salt & Fresh Ground Pepper


Asparagus Preparation

  • Blanch the fresh asparagus in salted water for about 2-3 minutes or until tender. Shock in an ice cold water bath until chilled. Dry with a towel and dice into small pieces, reserving tops for later.

Asparagus Souffle

  • In a food processor, add the ricotta, parmesan and basil leaves. Slowly pulse until incorporated. Add the cream, pulse.
  • Turn the processor on and slowly add one egg at a time and the egg yolk, pulsing to incorporated.
  • Add the asparagus pieces, pulsing a few times.


Asparagus Tips Freshly Grated Parmesan Butter a quart soufflé dish or 4 – 1 cup ramekins. Add the mixture to the dish, top with the asparagus tips and freshly grated parmesan. Bake for 35-45 minutes (20-25 minutes for individual ramekins) or until puffy and a skewer inserted in the center comes out relatively clean.