Fluffy Asparagus Soufflé with Rice Flour
This asparagus soufflé is a side dish using rice flour. Enjoy while it is hot from the oven!
For the batter
|7oz/200g||asparagus (12-14 spears)|
|⅔ cup (160ml)||milk|
|⅓ cup (50g)||rice flour|
|4||eggs, separated into egg yolks and egg whites|
|½ cup (50g)||cheese|
|3 tablespoons (40g)||butter|
|½ teaspoon (3g)||salt|
For the toppings
Boil asparagus. When soft, drain and use a blender to make a puree. Preheat the oven to 340°F (170°C).
In a medium saucepan over medium high heat, combine milk, rice flour, egg yolks, asparagus puree, cheese, and butter. Simmer while stirring.
When the asparagus mixture thickens, set aside and cool.
In a bowl, mix egg whites and salt. Beat until stiff peaks form.
Fold the egg whites into the asparagus mixture in 3 increments.
Pour the batter into individual ramekins.
Bake in the oven for 15-20 minutes.
Top with grated cheese and tips of asparagus. Serve immediately.
- This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
- The cooking time using microwave oven in this recipe is based on 1,000W in the US.
- The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
- All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.