Ingredients

Method

• 30 g butter, plus extra to grease
• 30 g cake flour
• 265 ml milk
• 50 g mature Cheddar, grated
• 25 g Parmesan, grated
• 50 g Gruyere, grated
• 4 free-range egg yolks
• 200 g asparagus spears, blanched
• 5 free-range egg whites, stiffly beaten
• fresh fennel, shaved, for serving
• lemon juice, for drizzling
• olive oil, for drizzling

Method

Ingredients

1. Preheat the oven to 200°C.

2. Grease a bowl or four individual moulds. If using a large bowl, cut a strip of greaseproof paper and fold over lengthways to make a collar to cover the top edge of the mould.

3. Grease it, wrap around and fasten with string to secure – this will prevent the mixture from overflowing as it bakes.

4. In a saucepan over a medium to low heat, melt the butter and whisk in the flour until thick. Remove from the heat and add the milk, whisking until smooth and thick.

5. Return to the stove and gently simmer for 1 to 2 minutes before removing from the heat. Stir in the cheese and egg yolks, one at a time, mixing well.

6. Purée the blanched asparagus with 1 T milk until smooth, pour into a large mixing bowl, add the cheese mixture and combine. Spoon in a quarter of the beaten egg whites and whisk to incorporate.

7. Add the remaining egg whites and very lightly fold in until roughly combined. Pour into the greased bowl or moulds and bake on a tray for 30 to 35 minutes, or until golden, puffy and set in the middle, but still with a slight wobble.

8. Serve immediately topped with fennel curls and dressed with lemon juice and olive oil.

Cook's note: click here for Abigail's tips and tricks for the perfect soufflé