Look guys! I cook fussy food too! I loved this recipe. I think it took me two years after the February issue came out to make this souffle from Vegetarian times. That being said, it was perfect. Not easy but it came out lite and creamy. I hope you enjoy!
From Vegetarian Times
3/4 cup low-fat milk
1Tbs unsalted butter
1.5 Tbs all purpose flour
2 large eggs separated at room temperature
2 egg whites at room temperature Pinch of cream of tartar
1/2 cup firmly packed grated “lite” Jarlsberg Cheese
1/4 freshly grated Parmesan cheese
1/2lb asparagus, trimmed, steamed 5 minutes, sliced 1/2 inch thick
Preheat oven to 375F. Place rack on lowest level in oven.
Butter two 8oz ramekins, and dust sides and bottom with 1 Tbs. Parmesan each. Place on baking sheet.
To make Bechamel: warm milk in saucepan. melt butter in second saucepan over medeum-low heat. Stir in flour until smooth, and cook 2 to 3 minutes, stirring with wooden spoon; allow to bubble but not brown.
Take pan off heat, wisk in warm milk and return to heat; whisk vigorously, scraping bottom and sides to prevent scorching. When mixture simmers, reduce heat to low, and cook, stirring often from sides and bottom, 5 minutes, or until thick. Season with salt, pepper and nutmeg. Remove from heat; stir 1 minute more. Beat in egg yolks 1 at a time.
To make Souffle: Using electric beaters, beat 4 egg whites in bowl, starting at low and slowly increasing until they begin to foam. Add cream of tartar and salt, and beat until satiny peaks form and hold their shape; do not over beat.
Combine remaining cheeses. Using rubber spatula, stir one-fourth of beaten chites into bechamel. Pour bechamel into center of remaining whites, and fold together. With each fold, sprinkle in a handful of cheese mixture and a handful of asparagus, giving bowl a quarter turn. When everything is added and mixture is uniform, carefully spoon into souffle dishes. Put baking sheet on bottom rack.
Bake 20-25 minutes, or until puffy and browned; do not overcook– centers should be slightly runny. Serve.