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Ham and Asparagus Soufflé

di Academia Barilla

Ham and Asparagus Soufflé
55 minutes

Main course

Ingredients for 4 people

1 lb ham
5 tablespoons of Béchamel sauce
1 cup + 2 tablespoons grated Parmigiano Reggiano cheese
5 egg yolks
7 egg whites
7 ounces asparagus tips
Butter as needed

Preparation 20 minutes preparation + 35 minutes cooking
1. Mince lean part of ham in a food processor

2. A bit at a time, add 3 tablespoons of cold Béchamel sauce

3. Strain through a sieve

4. In a bowl, combine ham purée, remaining 2 tablespoons of Béchamel sauce, grated Parmigiano Reggiano and egg yolks

5. Fold in egg whites, whipped to stiff peaks

6. Butter individual soufflé mold and alternate layers of soufflé mixture and asparagus tips, ending with a layer of mixture

7. Level the surface and place in a bain marie (in another, larger pan containing water at the simmering point)

8. Cook in a preheated 350°F oven for about 30 - 35 minutes

9. Serve immediately