Twice baked asparagus soufflé - from "The Chefs' Line" participant & home cook Léon

Can the passion of a home cook beat the skills of a professional? Our Ha-Ra® Managing Director Léon and participant of SBS show "The Chefs' Line" will share his delicious recipes with you. Did you miss him on TV? You can watch the show online via this link: http://www.sbs.com.au/food/programs/the-chefs-line

SBS THE CHEFS LINE
Twice baked asparagus soufflé

Author: Léon Pierre Naus
Serves: 3 
Preparation time: 30 minutes 
Cooking time: 1 hour

Level of difficulty: medium

Ingredients
3 bunches asparagus (not to small)
1 onion (brown)
1 bouquet garni (tee bag will do)
500 ml milk (full cream)
75 gr butter (salted)
100 gr plain flower
150 gr Gruyère or Parmesan (grated cheese)
300ml Cream (thickened)
4 eggs. Keep yolks and eggwhite separate
2 slices of ham 1mm thick

Pepper, salt, nutmeg for seasoning
Garnish: Asparagus flower or something like +2 Asparagus tops (per dish) + Ham + Crushed hard boiled egg

Method
Preheat oven to 170°C

Remove tops (4cm) of asparagus (Keep 6 asparagus for garnish) and place them with the remaining asparagus, chopped onion, bouquet garnet and milk in saucepan and simmer for 10+ minutes till asparagus tops are cooked. Keep infused milk and asparagus tops discard the remaining solids.
Blend the asparagus tops; chop the ham in 1mm squares
Make a béchamel from the butter, flour and part of the infused milk. Keep it rather solid.

Mix the egg yolks, 70gr grated cheese, 125gr cream through the béchamel and after you have a smooths sauce, mix through the blended asparagus tops and chopped ham.

Beat the egg whites till stiff.

Fold the egg whites in three batches to the asparagus/cheese/ham mixture and work through till smooth, season to taste.
Add mixture in the buttered ramekins, place in a baking pan, fill with boiling water halfway up the ramekins, place in the 170°C preheated oven for approx. 20 minute
Take the ramekins out the pan and let cool down, remove the 1st baked soufflés from the ramekins, place them on a dish and place two uncooked asparagus tops next to the soufflés’, pour cream over the top and sprinkle the grated cheese over the top again. Bake for approx. 15 minutes until the soufflés rises again and the cream chees mixture starts colouring.

Place a little asparagus flower on the top to serve.

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