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Starters & salads

Double-baked cheese soufflés with asparagus sauce

★ 4.611 ratings

To make Worcestershire sauce, refer to recipe on Cookidoo®.

TM6TM7

Details

Difficulty
Medium
Prep
20 min
Active
20 min
Cook
120 min
Total
120 min
Yield
6 portions

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Category
Starters & salads
Time
Over 1 hour
Difficulty
Medium

Ingredients

MetricUS
Parmesan cheese
100 g
panko breadcrumbs
10 g
hazelnuts, without skin
15 g
unsalted butter
60 g
plain flour
90 g
milk
340 g
eggs
4
fresh thyme
2 sprigs
wholegrain mustard
20 g
Worcestershire sauce
20 g
goats cheese
50 g
grated nutmeg
1 pinches
salt
salt
freshly ground pepper
freshly ground pepper
unsalted butter
30 g
eschalot
1
leek
80 g
water
250 g
Chicken stock paste
1 tsp
asparagus
2 bunches
iced water
iced water
pouring (whipping) cream
200 g
fresh baby spinach
20 g
hazelnuts, without skin
hazelnuts, without skin

Nutritionper portion

Nutrition values

Recipe total uses the listed yield. Choose Custom to enter a different number of portions.

Protein
16.4 g
Energy
2,102.5 kJ
Calories
502.5 kcal
Fat
40.4 g
Fibre
2.5 g
Carbohydrates
18.6 g

Cookidoo® details

Categories
Starters and salads
Dish types
Salad
Meal types
Starter
Dietary
Vegetarian
Health
Low Carb
Occasions
Father's Day, Mother's Day, Valentine's Day
Seasons
Autumn, Spring, Summer
Equipment
baking paper, baking tray (30 x 40 cm), bowl, fine-mesh sieve, jug, oven, paper towel, pastry brush, plastic wrap, ramekins (7 cm), ramekins (7cm), serving plates, thermal serving bowl or other large bowl
Collections
Mark Southon
Original tags
vegetarian, autumn, Father's Day, Mother's Day, spring, summer, Valentine's Day

Cooking instructions are available on the original Cookidoo® page.

Open on Cookidoo® ↗