Souffle with asparagus and hollandaise

METHOD
In a pot add the flour and butter, melt together to create a roux, slowly add a little milk until a smooth paste is formed.

Add the cheese, then remove from the heat.

After a couple of minutes, remove the mix from the pan and pour into a mixing bowl.

Separate the eggs into yolks and whites.

Whisk the whites in a mixer until stiff peaks are formed.

Add the yolks to the batter mix. Beat in.

Line 8 ramekin moulds with butter and flour.

Fold in the whisked egg whites one half at a time. Use a metal cured spoon for best results.

Once this is done, pour into the lined moulds.

Place the ramekins in a tray and add water until it reaches halfway up the ramekins.

Place into a preheated oven at 200°C, reduce the temperature to 180°C straight away, leave to cook for 20-25 minutes.

Once finished, turn off the oven and open the door, leave to cool for 5 minutes then remove from the bain marie.

Once cool, run a butter knife around the soufflé to remove. Place into baking dishes and reserve for later.

Trim the asparagus spears, removing the hard stem.

Bring a pan of boiling salted water to the boil, blanch the asparagus for 1 minute.

Immediately remove and plunge into an ice bath, remove and pat dry.

Take the melted butter and remove the buttermilk by pouring the clarified butter into a jug.

For the hollandaise, place the remaining egg yolks and vinegar into a bowl set over simmering water.

Slowly add the clarified butter to the eggs, whisking constantly.

This should yield a thick creamy sauce – add salt to adjust seasoning.

When ready to serve, place the spears in the bottom of the baking pots, cover with a spoonful of the hollandaise, then finally add the soufflé.

Bake in the oven for 5 minutes at 180°C then serve straight away.

Pro tip – add red onion marmalade to the base for a sweet sharp twist. Add more cheese to the base – because why not?

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