Make the Spicy Ends Asparagus Soufflé
The delicate, sweet stems of asparagus are almost as firm as they get, but the tough, fibrous ends must be removed before they can take their place at the table. Usually thrown (or composted), they can actually be made into a small green soufflé.
This is part of the Lifehacker Eating Trash With Claire series in which Claire Lower convinces you to turn your kitchen waste into something edible and tasty.
Asparagus soufflé – or “asparagus mousse” as the Old Farmer’s Almanac calls it – is not a new concept, but it is ideal for tough stem ends. Cooking a hell of a lot out of them, whipping them in a high speed blender or food processor, and then baking them into a tender little soufflé, they turn out delicious.
Another bonus is that this recipe from the Old Farmer’s Almanac is pretty condescending. They recommend a pound of asparagus, but I made two and a half pounds of tips and the same amount of eggs and they turned out to be fine. Plus, you don’t have to stick to the seasoning they recommend. Tarragon and nutmeg are great options, but you can also add garlic powder, onion powder, curry powder, or cheese (not chopped). To craft these green guys, you will need:
- At least 8 ounces of asparagus tips
- 2 large eggs, separated
- 1/2 teaspoon salt
- Pinch of fresh pepper
- 1/4 teaspoon any other condiment you like
- 2 ounces Parmesan cheese (optional)
Cook the asparagus until very tender. How to cook is up to you. You can fry, blanch, or bake, just to keep the tips from becoming “tender crispy”. Blot off any moisture or oil with paper towels, then use a blender or food processor to process the butts until they are as smooth as possible. Add the egg yolks one at a time and beat until smooth. Add seasonings (not cheese) and stir again.
You can sieve the mixture if you want it to be very smooth, but this is not necessary; I love the crunchy little bites that come through. Whisk the egg whites until stiff peaks form, then add them to the asparagus and yolk mixture along with the cheese. Pour the dough into very oily, oiled tins and bake at 350 ℉ for 25-30 minutes, until a knife inserted in the middle comes out clean. Garnish with asparagus tips, if available, and serve immediately.