Author Notes: This soufflé is made in a ramekin built for two (about 16 ounces), to be shared between a wary adult and his/her beloved enfant terrible. If you’d like to keep your spoon to yourself, bake the soufflé in two smaller ramekins. (Just cut baking time in half and keep a watchful eye to make sure eggs don’t overcook. You’d be missing out on a creamy center surrounded by fluffy goodness.) For a vegetarian version, omit bacon. —Furey and the Feast
strips thick-cut bacon
medium onion, minced
asparagus stalks, tips reserved and stalks cut into coins
cup heavy whipping cream
cup Parmesan cheese, grated
- Preheat oven to 350 degrees. Lightly grease a 16-ounce ramekin or two 8-ounce ramekins.
- In a nonstick frying pan, cook bacon over medium-high heat until crispy. Place bacon strips on a paper towel-lined plate to drain. When bacon is cooled, cut into bite-sized pieces and set aside.
- Drain all but 2 teaspoons of bacon fat from pan. Add minced onion and sweat for 3 to 4 minutes, until onions are almost translucent. Add asparagus and cook for about a minute more. Remove pan from heat.
- In a small bowl, whisk together eggs, heavy cream, Parmesan, salt and pepper, until ingredients are incorporated. Stir in onions and asparagus.
- Line bottom of ramekin(s) with bacon pieces. Pour egg mixture over bacon. Arrange reserved asparagus tips on top of the egg mixture and place ramekin on a parchment-lined baking sheet. Bake in oven for 35 to 40 minutes, until center slightly jiggles and top of soufflé is somewhat browned. Serve immediately, before it falls!
- This recipe was entered in the contest for Your Best Asparagus Recipe