Asparagus and Goat Cheese Souffle

This makes a wonderful brunch dish or a first course for a spring party. 

Asparagus and Goat Cheese Souffle


Quantity Ingredients
3/4 pound asparagus, tough ends trimmed, cut into 1/2
3/4 cup canned white kidney beans (cannellini), rinsed and drained
1/3 cup lower-fat milk (such as 1%)
3 tbsp all-purpose flour
6 tbsp soft goat cheese (about 1-1/2 ounces)
2 large egg yolks
1/2 tsp tarragon
1/2 tsp salt
1/4 tsp white pepper
6 large egg whites
1/8 tsp cream of tartar


Preheat oven to 375 degrees F. In a vegetable steamer, cook asparagus until barely tender, about 2 minutes. Drain on paper towels.

Mash drained beans with a potato masher until coarse-texture but not lumpy.

In a large saucepan, whisk milk into flour over medium heat, whisking until no lumps remain. Bring to a boil and cook, whisking frequently, until mixture is slightly thickened, about 4 minutes.

Remove from heat and stir in mashed beans and goat cheese. Whisk in egg yolks, tarragon, 1/4 teaspoon of salt and white pepper until well combined.

In a large bowl with an electric mixer, beat egg whites, remaining 1/4 teaspoon of salt and cream of tartar, until stiff, but not dry, peaks form. Stir about 1 cup of egg whites into goat cheese-bean mixture, then gently fold in remaining whites. Gently fold in asparagus.

Spoon mixture into an 8-cup souffle mold and bake for 30 minutes, or until souffle is golden brown, puffed, and just set in center. Serve immediately.

Per serving: 220 calories, 8 g total fat, 4.4 g saturated fat, 3.7 g fibre, 118 mg cholesterol, 625 mg sodium

Source: Whole Health MD website at