Michigan Asparagus & Basil Soufflé
Asparagus is the showpiece of this soufflé. Don’t back away from this recipe because it’s a soufflé. Maybe I should have called it a Sudo-Souffle. I use the term “soufflé” loosely. This is not a technical lesson in how to make that perfect soufflé with it’s showy puffy top. Your top will sink. There’s beauty in that “not so perfect” presentation that shows character and individualism. The deliciousness is the lightly toasted top with a light airy center with the spring flavors of asparagus and basil.You can bake this recipe in a 2-quart casserole dish or six 1 cup ramekins. Feeling bad for my amazingly delicious sunken sudo-souffles in their ramekins, I took them out of the ramekin. Viola, a thing of beauty. They stand on their own in all their magnificence. The recipe calls for 2 pounds of ricotta. I love to make my own ricotta but that is not necessary. If you would like to make your own ricotta, you can find the recipe on our website under “Shrimp Stuffed Pasta Shells”. You’ll need to double the recipe.
Ingredients
- 2 lbs. Ricotta Cheese
- ¼ cup Parmesan
- ½ cup Fresh Basil coarsely chopped
- ¼ cup Heavy Cream
- 3 Eggs
- 1 Egg Yolk
- Asparagus Pieces excluding tops
- ¾ teaspoon Salt
- Fresh Ground Pepper to taste
Final Touches
- Asparagus Tips
- 1/2 cup Freshly Grated Parmesan
Instructions
- In a food processor, add the ricotta, parmesan, and basil leaves. Slowly pulse until incorporated.
- Add the cream, salt and pepper, 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.
Final Touch
- Butter a 2 quart soufflé dish or six –1 cup ramekins. Add the mixture to the dish, filling to the top. Place asparagus tips and freshly grated parmesan on top. Bake for 35-45 minutes or until puffy and askewer inserted in the center comes out relatively clean.
