Fresh asparagus teams up creamy goat cheese and healthy walnuts in this decadent breakfast soufflé. Gluten-free and can be Paleo-friendly.

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  • Preparation Time

    20 minutes

  • Cooking Time

    35 minutes

  • Difficulty Rating

    2

  • Serves

    6
By TrimDownClub
Total Shares 0

Ingredients

  1. 2 Tbsp. / 30 g grass- or pasture-raised butter or olive oil
  2. ½ cup / 60 g walnuts
  3. 1 cup / 135 g asparagus, cooked until just tender, chopped
  4. 1 cup / 240 ml organic grass- or pasture-raised milk
  5. 2 Tbsp. / 20 gm brown rice flour or kudzu dissolved in 2 Tbsp. / 30 ml water
  6. 3 omega-3 or grass-fed eggs, separated
  7. ½ cup / 150 g soft goat cheese
  8. Salt and pepper to taste

Directions

  1. Preheat your oven to 375°F / 190°C.
  2. Brush a small amount of melted butter or olive oil over six ramekin dishes. Sprinkle chopped walnuts in the ramekins, and place them on a baking sheet.
  3. Place the asparagus stems and goat cheese in a blender and pulse beat to a paste consistency.
  4. Melt the remaining butter or heat oil in a saucepan over medium heat. Make a roux by stirring in the flour or kudzu.
  5. Stir in the milk and whisk briskly; cook for about 10 minutes until you obtain a thick consistency.
  6. Stir in the cheese-asparagus paste. Mix well to blend. Add salt and pepper, if desired.
  7. Stir the egg yolks into the asparagus sauce. Place the egg whites in metal bowl, and beat until fluffy and stiff.
  8. Stir a spoonful of egg white into the sauce mix; fold the sauce mix into the egg whites.
  9. Portion out the mixture into the greased ramekins and bake for about 20 minutes in the preheated oven.
  10. Serve immediately.
You can make soufflés 3 days in advance; freeze them wrapped in foil. Uncover and bake straight from the freezer. Serving Size: ֲ1 cup Exchanges per Serving: 0 Carb, 2 Protein, 1 Fat

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Comments 40

  3. kbabs1971

    Hi, Just joined the community and I live on my own. it would be great if you could provide some downsized recipes for people like me. I don’t have the freezer room to make large batches of food to freeze.

    A section of meals for one would be great and I am sure I am not the only person here who would benefit.

  7. Spongy

    Most days I am in a hurry. Instead of preparing the meals, can I just eat most of the ingredients separately? Is the serving size what I should eat and fewer servings what the entire menu serves others? Thank You.

  15. dottijune

    Can you use goats milk instead of the recommended organic grass fed or vegan milk? My husband is lactose intolerant and he can tolerate the goat milk since the molecules in goat milk are naturally much smaller and can pass through his intestines much easier than raw milk.

  19. Ossie-Sharon

    Hi, suguna. Bravo for being a vegan. It is probably easiest to substitute for the sauce entirely, with the recipe that follows. You can swap out the following text above:
    “Melt the remaining butter or heat oil in a saucepan over medium heat. Make a roux by stirring in the flour. Stir in the milk and whisk briskly; cook for about 10 minutes until you obtain a thick consistency.” in the second paragraph, AND “Stir the egg yolks into the asparagus sauce. Place the egg whites in metal bowl, and beat until fluffy and stiff. Stir a spoonful of egg white into the sauce mix; fold the sauce mix into the egg whites.” in the third paragraph
    Vegan Eggless Sauce:
    3 Tablespoons macadamia nut oil (or other good oil; macadamia is just more buttery)
    2 Tablespoons flour (you can choose which; chickpea flour works best)
    1/8 tsp turmeric for color
    1 cup unsweetened organic soy milk
    2 Tablespoons nutritional yeast
    1 Tablespoon lemon juice
    Salt and pepper to taste
    Heat a small saucepan over medium low heat. Heat the oil and whisk in the flour all at once to make a paste, and then continue to whisk it constantly for about a minute. Add the turmeric, if desired. Slowly whisk in soy milk. Bring sauce to a boil, whisking frequently. Boil for 2 to 3 minutes and remove from heat. Whisk in the nutritional yeast. Add the lemon juice and mix well. Taste for seasoning. Season to your taste with salt and a bit of black pepper.
    If you would like an alternative to the goat cheese, please do repost.

  20. suguna

    Hi ossie, I just joined! Are there any substitutes for egg in this recipe. Can this recipe be followed without the egg? I am a pure vegetarian and do not eat eggs. Please let me know.. Thanks.

  26. zoombroom75

    raw milk is comes directly from the dairy farm not pasteurized. so if you know a dairy farmer and he/she is willing to sell you some it will still have some cream floating on the top and might still have some butter in it.

  31. Maru

    Raw milk is non pasteurized (heated at high temps to eliminate bacteria, good and bad) and homogenized (stirred mixing all its fats), since its not heated it contains all the good enzymes and tends to not produce the lactose intolerance that regular milk does in some persons. It is legal to sell in stores only in some US states, like California, undergoing rigorous testing, in most states you can buy it directly from a farm, the legalities in the US are controversial. It has plenty of vitamins naturally, as well as minerals, enzymes, that are not added like in pasteurized “regular” milk.

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