White Asparagus & Crab Soufflé

White Asparagus & Crab Soufflé

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 crab meat in the refrigerator section rather than purchasing the stuš in shelf-stable cans. Serve alone as a first course or as a main alongside a delicate green salad. 

Ingredients:
4 oz (115 g) lump crabmeat, drained
½ lb (225 g) white asparagus, stalks peeled
Pinch finely grated black pepper
¼ tsp (1 mL) salt
4 tbsp (60 mL) unsalted butter
Fine bread crumbs
2½ oz (70 g) finely grated Parmigiano-Reggiano
¼ cup (60 mL) all-purpose flour
1 cup (250 mL) warm whole milk
3 large eggs, separated

Directions
Using your fingers, shred the crabmeat while picking over for bits of shell. Set aside.

Cut the asparagus into 2-inch (5-cm) lengths. Cook in boiling salted water until tender, 6 to 9 minutes, depending on thickness. Drain and dry on a paper towel. Purée, along with the pepper and
salt, in a food processor; reserve.

Preheat oven to 375°F (190°C).

Melt butter in a small saucepan over medium heat; remove from stovetop. Using a pastry brush, lightly coat the inside of a 6-cup (1.5-L) souŠé dish with butter. Coat dish with a thin layer of bread crumbs.

Measure a scant ¼ cup (60 mL) of the Parmigiano and set aside for the top of the soufflé.

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.

In a large clean bowl, beat egg whites to soft peaks. Stir about one-quarter of egg whites into asparagus mixture. Carefully fold in the 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

White Asparagus & Leek Tartines With Mustard Butter

 

White Asparagus & Leek Tartines With Mustard Butter

More brittle and earthy than its green sibling, white asparagus becomes sweet and delicate when poached with leeks in a bath of white wine, stock and herbs. The mixture is served atop sourdough toasts slathered with punchy mustard butter for French-style crostini.
Ingredients:
1 big or 2 small leeks
1/2 cup (125 mL) plus 2 tbsp (30 mL) unsalted butter, softened, 

   divided
1/2 cup (125 mL) dry white wine
3/4 lb (340 g) white asparagus, tough ends trimmed, peeled from 

   from where it begins to taper.
1 cup (250 mL) chicken or vegetable stock
1 bay leaf
2 thyme sprigs
1 small lemon, halved, seeds removed
2 tbsp (30 mL) grainy mustard
6 slices sourdough bread, cut 1 inch (2.5 cm) thick from loaf about 5 

    about 5 inches (12.5 cm)

Directions:
Trim dark green leek tops and save for next time you make stock. Halve white parts lengthwise and rinse thoroughly. Cut leeks into 4-inch (10-cm) sections. Slice sections lengthwise into 1/4-inch- (5-mm-) thick strips. Place in a bowl of water. Gently swirl to loosen dirt. Lift leeks into a colander to drain.

Heat 2 tbsp (30 mL) butter in a large frying pan over medium heat. Add leeks. Cook, stirring occasionally, until translucent, about 3 minutes. Add wine. Cook, stirring occasionally, until reduced by half, about 4 minutes. Add asparagus, stock, bay leaf and thyme. Squeeze juice from lemon halves into pan and drop halves into pan. When it comes to a simmer, reduce heat to maintain a gentle simmer. Cook until asparagus is fork-tender—it will bend easily, but not be limp—depending on thickness, 15 to 20 minutes.

Using a slotted spoon, transfer asparagus and leeks to a plate. Discard bay leaf, lemon and thyme. Increase heat to medium and reduce liquid to 1/4 cup (60 mL), about 5 minutes.

In a small bowl, mix mustard with remaining 1/2 cup (125 mL) butter until combined.

 Toast bread then spread mustard butter generously on each slice. Top each toast with asparagus and leeks. (If necessary, cut spears to fit toasts.) Drizzle reduced poaching liquid over each toast.   Serves 6

White Asparagus & Crab Soufflé

White Asparagus & Crab Souffle

White asparagus is an expensive treat. It’s less assertively flavoured than green, and shouldn’t be fussed with too much. Use true Parmigiano- Reggiano here, and look for high-quality lump crab meat 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 (115 g) lump crabmeat, drained
½ lb (225 g) white asparagus, stalks peeled
Pinch finely grated black pepper
¼ tsp (1 mL) salt
4 tbsp (60 mL) unsalted butter
Fine bread crumbs
2½ oz (70 g) finely grated Parmigiano-Reggiano
¼ cup (60 mL) all-purpose flour
1 cup (250 mL) warm whole milk
3 large eggs, separated

Directions:

Using your fingers, shred the crabmeat while picking over for bits of shell. Set aside.

Cut the asparagus into 2-inch (5-cm) lengths. Cook in boiling salted water until tender, 6 to 9 minutes, depending on thickness. Drain and dry on a paper towel. Purée, along with the pepper and salt, in a food processor; reserve.

Preheat oven to 375°F (190°C).

Melt butter in a small saucepan over medium heat; remove from stovetop. Using a pastry brush, lightly coat the inside of a 6-cup (1.5-L) souŠé dish with butter. Coat dish with a thin layer of bread crumbs.

Measure a scant ¼ cup (60 mL) of the Parmigiano and set aside for the top of the soufflé.

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.

In a large clean bowl, beat egg whites to soft peaks. Stir about one-quarter of egg whites into asparagus mixture. Carefully fold in the remaining egg whites using a rubber spatula. Scrape into prepared dish, sprinkle with remaining Parmigiano and bake for 25 to 30 minutes or until pu–ed and golden. 

Serves 4 to 6 

 

White Asparagus And Crab Souffle

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.

Serves 4 to 6  
Serve with Sauvignon Blanc or Reisling wine.