Ottawa Valley Producers Delights

Try these fantastic recipes all submitted by our producers and members using only fresh and organic local products.

Aspargus Soufflé

Vegetarian

Recipe detail

  • ( 1 vote ) 
  •  
  • Recipe prints
  • Share on Facebook
Local Ingredients:
Asparagus
Butter
Eggs
Milk
Onions
Tarragon

Ingredient list

Ingredients for Servings



0,50cupsweet onion, finely chopped
2,50cupsaspargus, tips and tender stalk, cut in 1 inch piece
0,30cupmilk
1tbspcorn or tapioca starch
0,25cuocashew, unsalted and unraosted
4tbspbutter
1tbsptarragon, chopped
5egg yolks
0,75cupparmesan cheese, finely grated
6egg white
-nutmeg to taste
-salt and pepper to taste
-lemon juice to taste

Preparation

Preheat oven to 425 degrees. Prepare soufflé or baking dish with oil or butter.
Saute onion in butter until soft, not brown. Set aside.
 
If using fresh asparagus, blanch in boiling water for 3 minutes and then plunge into cold water. When
cool, blend the asparagus with milk in a blender. Puree until smooth with the cashew pieces for about 5
minutes. Add butter or oil, cornstarch and onion and blend another 30 seconds. Pour the contents of
the blender into a saucepan and bring to a boil. Remove from heat and stir in nutmeg, tarragon and egg
yolks, one at a time. Add half the cheese and adjust the seasonings.
 
In a separate bowl, beat the egg whites until foamy. Add a pinch of salt and a bit of lemon juice and
continue to beat until stiff peaks form. Mix one third of the egg white mixture into the asparagus
mixture. Gently fold the remaining egg whites into the asparagus mixture. Do not over-­‐mix.
 
Pour mixture into the prepared soufflé or baking dish and sprinkle the top with the remaining cheese.
Place soufflé in oven and turn down heat to 375 degrees. Bake without opening the oven door for 30
minutes. Check the soufflé, it should be golden and risen. Bake another 10 minutes and serve
immediately.

Comments



Only registered users may submit comments, please log in if you want o comment

Testimonial

Supporting local, sustainable agriculture is so important to us and the OVFC makes it remarkably easy to do so. It’s wonderful that we have the chance to reconnect with the community that we know and love even though we’re no longer living right in the valley.  The Co-op is one of the things we miss most about Renfrew County, so I was more than delighted to learn that you were adding a pick-up location in Ottawa. 

Sara Kowalski MacLellan

Go to top