Asparagus

Puffy and warm, these asparagus-goat cheese soufflés are the essence of spring. Serve them alongside a big salad with a tangy vinaigrette for a light supper or a special brunch. Though these are wonderful either way, the addition of truffle oil is spectacular and decadent-tasting.

Fill a large skillet with 1 inch of hot water and bring to a boil. Add asparagus. Partially cover and cook the asparagus until tender-crisp, about 3 minutes. Drain; refresh under cold water....


Ingredients

  • 1 pound asparagus (about 1 pound), trimmed
  • 1 1/2 cups nonfat milk
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon coarse salt, divided
  • 1/4 teaspoon freshly ground pepper
  • of ground nutmeg
  • 4 large egg yolks, at room temperature (see Tips)
  • 1 1/2 teaspoons truffle oil (optional; see Tips)
  • 8 large , at room temperature
  • 1 cup crumbled or diced aged goat cheese (see Note) or Manchego cheese

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