Asparagus Leek and Goat Cheese Souffles recipes
Ingredients
- 1/2 lb. asparagus, tough ends trimmed, cut into 2 inch pieces
- 1 small leek, washed and sliced into half-moons
- 4 TBS butter, divided, plus more for buttering the ramekins
- 3 TBS cake flour (AP flour is a fine substitute)
- 1 1/4 c. whole milk
- sea salt
- ground black pepper
- 1/4 tsp nutmeg
- 4 egg yolks
- 4 oz. soft goat cheese, crumbled
- 6 egg whites
Instructions
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