White Asparagus And Crab Souffle
White asparagus is an expensive treat. It’s less assertively flavored than green, and shouldn’t be fussed with too much. Use true Parmigiano-Reggiano here, and look for high-quality lump crabmeat in the refrigerator section rather than purchasing the stuff in shelf-stable cans. Serve alone as a first course or as a main alongside a delicate green salad.
Ingredients:
4 oz lump crabmeat, drained
½ lb white asparagus stalks peeled
Pinch finely grated black pepper
¼ tsp salt
4 tbsp unsalted butter
Fine bread crumbs
2½ oz finely grated Parmigiano-Reggiano
¼ cup all-purpose flour
1 cup warm whole milk
3 large eggs, separated
Directions:
1. Using your fingers, shred the crabmeat while picking over for bits of shell. Set aside.
2. Cut the asparagus into 2-inch lengths. Cook in boiling salted water until tender, 6 to 9 minutes, depending on thickness. Drain and dry on paper towel. Purée, along with the pepper and salt, in a food processor; reserve.
3. Preheat oven to 375°F
4. Melt butter in a small saucepan over medium heat; remove from stovetop. Using a pastry brush, lightly coat the inside of a 6-cup soufflé dish with butter. Coat dish with a thin layer of bread crumbs.
5. Measure a scant ¼ cup of the Parmigiano and set aside for the top of the soufflé.
6. Return butter to medium heat and sprinkle flour over; stir to combine. Cook until very lightly golden, about 1 minute. Whisk in milk, a little at a time. Once smooth, let boil 2 minutes longer, whisking constantly. Remove from heat, whisk in egg yolks, the larger measure of the Parmigiano, then asparagus purée. Stir in reserved crab; set aside.
7. In a large clean bowl, beat egg whites to soft peaks. Stir about one-quarter of egg whites into asparagus mixture. Carefully fold in remaining egg whites using a rubber spatula. Scrape into prepared dish, sprinkle with remaining Parmigiano and bake for 25 to 30 minutes or until puffed and golden.
2. Cut the asparagus into 2-inch lengths. Cook in boiling salted water until tender, 6 to 9 minutes, depending on thickness. Drain and dry on paper towel. Purée, along with the pepper and salt, in a food processor; reserve.
3. Preheat oven to 375°F
4. Melt butter in a small saucepan over medium heat; remove from stovetop. Using a pastry brush, lightly coat the inside of a 6-cup soufflé dish with butter. Coat dish with a thin layer of bread crumbs.
5. Measure a scant ¼ cup of the Parmigiano and set aside for the top of the soufflé.
6. Return butter to medium heat and sprinkle flour over; stir to combine. Cook until very lightly golden, about 1 minute. Whisk in milk, a little at a time. Once smooth, let boil 2 minutes longer, whisking constantly. Remove from heat, whisk in egg yolks, the larger measure of the Parmigiano, then asparagus purée. Stir in reserved crab; set aside.
7. In a large clean bowl, beat egg whites to soft peaks. Stir about one-quarter of egg whites into asparagus mixture. Carefully fold in remaining egg whites using a rubber spatula. Scrape into prepared dish, sprinkle with remaining Parmigiano and bake for 25 to 30 minutes or until puffed and golden.
Serves 4 to 6
Serve with Sauvignon Blanc or Reisling wine.
Serve with Sauvignon Blanc or Reisling wine.
