Asparagus and Pesto Souffle
- 500 grams asparagus, blanched, drained and dried well
- 2 tbsp butter, melted
- 2 tbsp grated Parmesan
- 3 tbsp butter
- 3 tbsp flour
- 1½ cups cream
- 3 egg yolks
- sea salt and pepper
- 5 egg whites
- 1½ tablespoons pesto
- 1 cup freshly grated Parmesan
Brush a baking dish or heatproof platter with melted butter. Dust with the Parmesan, tapping the dish to distribute the cheese evenly.
Melt the 3 tablespoons of butter over a low heat in a medium saucepan. Add the flour and whisk for 2 minutes until it starts to bubble but not change colour. Add the cream and whisk over heat until thickened.
Add the pesto and half the Parmesan. Season well, cool, then beat in the egg yolks one at a time. Set aside to cool completely.
Preheat the oven to 180 C.
Beat the egg whites with a pinch of salt until stiff. Carefully fold them into the cooled cheese mixture.
Place the blanched asparagus on the prepared platter. Spoon the soufflé mixture on top and spread out to completely cover. Sprinkle with the remaining cheese.
Bake for 25-35 minutes or until puffed and browned. Serve immediately with a crisp green salad on the side.
Suggested wines to complement this recipe
Esk Valley 2008
Pasquale Alma Mater 2008