Green asparagus and parmesan cheese soufflé


(For 4 portions)

  • 1 punnet Tahoon Cress
  • 1 punnet Kikuna Leaves
  • 250gr cooked green asparagus
  • 400ml milk
  • 100gr grated parmesan cheese
  • 60gr butter + soft for mould
  • 60gr flour
  • 3 large eggs
  • 1 egg white
  • 2 pinches ground nutmeg
  • 1 pinch fine sea salt



  • Cut the asparagus longwise to fit into the moulds and dice the trimmings.
  • Brush the inside of 4 moulds with the soft butter, arrange the asparagus inside and set aside.
  • Break the eggs and divide the whites from the yolks into two bowls, adding the extra egg white to the bowl of whites also.
  • Make a roux with the 60gr of flour and butter and add the cold milk on top, keep whisking on a medium to high heat until the mix thickens.
  • Add the parmesan cheese and seasoning.
  • Cool down the mix and pour into the egg yolk, fold together, adding half the diced asparagus trimmings and ½ punnet of freshly cut Tahoon Cress.
  • Whisk the egg white until firm and fold gently into the mix.
  • Fill up the mould and bake in an oven at 220°C for 10 to 15 minutes.
  • Serve with the other half of the diced asparagus, the freshly cut Tahoon Cress and the Kikuna Leaves.

Recipe: Franck Pontais

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