Preparation: 20 min / Portions: 6 / Level: Advanced
- 45 ml (3 tbsp.) Unsalted butter
- 20 ml (4 tsp.) Breadcrumbs
- 60 ml (¼ cup) all-purpose flour
- 15 ml (1 tbsp.) Dijon mustard
- 30 ml 180 ml (¾ cup) plus (2 tbsp.) Skim milk
- 5 ml (1 tsp.) Salt
- 2 ml (½ tsp.) Freshly ground pepper
- 1 ml (¼ tsp.) freshly grated nutmeg
- 4-5 fresh asparagus, cut into thin slices
- 125 ml (½ cup) finely chopped cooked turkey
- 6 large eggs yolks
- 12 oz (340 g) grated asiago
- 15 ml (1 tbsp.) Chopped fresh chives
- 12 white large eggs
- Preheat oven to 220°C (425°F). Place rack in center of the oven.
- Generously butter the bottom and sides of four medium-sized ovenproof ramekins (or a large soufflé dish) with 20-25 ml (1 ½ tbsp.) Butter.
- Cover the bottom and sides of the ramekins with bread crumbs.
- Melt 20-25 ml (1 ½ tbsp.), remaining butter in a large saucepan over low heat. Whisk in the flour and mustard and cook for 3-5 minutes, whisking constantly.
- Gradually add milk, whisking constantly, and cook 3-4 minutes until the sauce becomes thick and creamy.
- Remove from heat and season with salt, pepper and nutmeg. Add the sliced asparagus and turkey.
- Pour the mixture into a bowl.
- Whisk in the egg yolks one at a time until the mixture is smooth.
- Add grated asiago and chives, mixing well.
- Beat 12 egg whites until stiff in another bowl with a handheld mixer or stand.
- Stir quickly about a quarter of the egg whites to the mixture bowl, then gently incorporate the remaining whites.
- Fill the ramekins and bake for 17 minutes. Serve the soufflé before falling back.