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Shopping ListRecipe: Ham and Asparagus Soufflé
Ingredients for 4 people
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- 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
Le Ricette
Ham and Asparagus Soufflé
di Academia Barilla
PREPARATION TIME
55 min
55 min
DIFFICULTY
Difficult
Difficult
TYPE
Main course
Main course
Tags
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
Ingredients
Preparation 20 minutes preparation + 35 minutes cooking
Mince lean part of ham in a food processor. A bit at a time, add 3 tablespoons of cold Béchamel sauce. Strain through a sieve.
In a bowl, combine ham purée, remaining 2 tablespoons of Béchamel sauce, grated Parmigiano Reggiano and egg yolks.
Fold in egg whites, whipped to stiff peaks. Butter individual soufflé mold and alternate layers of soufflé mixture and asparagus tips, ending with a layer of mixture.
Level the surface and place in a bain marie (in another, larger pan containing water at the simmering point).
Cook in a preheated 350°F oven for about 30 - 35 minutes. Serve immediately.
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