Asparagus Pea and Goats Cheese
This recipe for Asparagus Pea and Goats
Cheese Souffles has been reproduced courtesy of www.british-asparagus.co.uk.
British Asparagus . . . Natures Health Food. Asparagus
. . . making it a wonder veg bursting with goodness!
Asparagus is an easy way to five a day. We all know that
eating at least five portions of fruit and vegetables a day
can is good for you but saying and doing it isnt always
the same thing! The good news is that just seven asparagus
spears counts as one portion. Easy to consume as either a
quick starter or snack, this really makes asparagus a great
contender for your five a day.
30g walnuts, lightly crushed
300g British asparagus
200g fresh British peas (shelled weight)
200ml whole milk
100g goats cheese, such as Capricorn
Sea salt & freshly ground black pepper
the oven to 200°C / Gas 6.
the ½ of the butter and use it to brush the inside
of 6 ramekin dishes. Sprinkle the walnuts into the dishes
and tap around the edge so they stick to the butter. Arrange
on a baking sheet and set aside.
the asparagus into 1cm pieces, leaving the tips a little
longer. Cook with the peas in plenty of boiling salted water
until tender. Drain and, reserving the asparagus tips, puree
the stems and peas to a coarse paste using a hand blender
or food processor. Set aside.
the rest of the butter in a heavy bottomed saucepan. Add
the flour to make a roux and cook for a minute before whisking
in the milk. Cook the sauce for a few minutes until thickened
and remove from the heat.
the goats cheese into cubes and stir through the sauce along
with the pureed asparagus and peas. Season generously.
the eggs carefully, tipping the yolks into the asparagus
sauce and the whites into a really clean metal bowl. Stir
the yolks through the sauce to mix well.
the egg whites until stiff and fluffy. Dont over whisk
as they will be too dry to fold through the asparagus sauce.
a large spoon of the egg white and stir it vigorously in
the sauce, then pour the sauce into the bowl of eggs whites.
Using a large metal spoon fold the sauce very, very gently
through the egg whites.
the mixture very gently into the prepared ramekins, push
the reserved tips gently into the top of the mixture and
bake in the oven for 20 minutes. Try to resist opening the
oven door whilst they are cooking as they will collapse.
immediately with a simple green salad.
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