Asparagus Blue Cheese Mini Souffle
If you want to add more Mediterranean recipes to your recipe box, Asparagus Blue Cheese Mini Souffle might be a recipe you should try. One serving contains 128 calories, 8g of protein, and 8g of fat. This recipe serves 2 and costs 86 cents per serving. Head to the store and pick up cream of tartar, pesto, blue cheese crumbles, and a few other things to make it today. It is brought to you by Sumptuous Spoonfuls. 37 people were impressed by this recipe. From preparation to the plate, this recipe takes about 30 minutes. It is a good option if you're following a lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 34%. This score is rather bad. Try Blue Cheese Souffle, Blue Cheese Souffle, and Blue Cheese Soufflé for similar recipes.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
About 1/2 cup chopped asparagus, plus two whole small spears (for the top), cooked crisp tender
1/8 teaspoon baking powder
2 Tablespoons or so of blue cheese crumbles
Snipped chives, for garnish
1/8 teaspoon cream of tartar
2 eggs
1 Tablespoon flour
2 teaspoons pesto (I used my chive asparagus pesto)
2 Tablespoons water
Equipment:
baking sheet
ramekin
whisk
bowl
oven
Cooking instruction summary:
Preheat the oven to 350 F. If your asparagus is raw, just spray a baking sheet with cooking spray, set the asparagus on the sheet, sprinkle with Red Robin Seasoning and bake for about 7 minutes or until crisp tender. Separate the egg yolks from the egg whites, putting the yolks in a little bowl, the whites in a slightly larger bowl.Beat the egg whites until stiff peaks form, then beat in the cream of tartar.Now take the bowl with the yolks and whisk in the flour, baking powder, and water, then whisk in the pesto. Season with a little Red Robin Seasoning (or salt) and some freshly ground pepper.Carefully fold the yolk mixture into the whites, then the cheese, and then fold in the asparagus.Spray an oven-safe bowl, mini casserole, or individual ramekins with cooking spray and scrape the puffy egg mixture in.Bake at 350 for about 20 minutes or until the eggs are set (they spring back when touched lightly in the middle). Let the souffle settle for about 5 minutes before eating. Garnish with fresh snipped chives.
Step by step:
1. Preheat the oven to 350 F. If your asparagus is raw, just spray a baking sheet with cooking spray, set the asparagus on the sheet, sprinkle with Red Robin Seasoning and bake for about 7 minutes or until crisp tender. Separate the egg yolks from the egg whites, putting the yolks in a little bowl, the whites in a slightly larger bowl.Beat the egg whites until stiff peaks form, then beat in the cream of tartar.Now take the bowl with the yolks and whisk in the flour, baking powder, and water, then whisk in the pesto. Season with a little Red Robin Seasoning (or salt) and some freshly ground pepper.Carefully fold the yolk mixture into the whites, then the cheese, and then fold in the asparagus.Spray an oven-safe bowl, mini casserole, or individual ramekins with cooking spray and scrape the puffy egg mixture in.
2. Bake at 350 for about 20 minutes or until the eggs are set (they spring back when touched lightly in the middle).
3. Let the souffle settle for about 5 minutes before eating.
4. Garnish with fresh snipped chives.
Nutrition Information:
covered percent of daily need
