Pea Asparagus Soufflé
Ingredients
- 50 grams browned butter
- 50 grams breadcrumbs (I like to use rye, but panko or normal would work well too)
- 25 grams plain (all purpose) flour
- 200 grams whole milk
- 50 grams gruyère, grated (parmesan or manchego would also work well)
- 3 eggs, separated
- a pinches ground white pepper
- 100 grams frozen peas
- 100 grams asparagus
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