This soufflé is light, satisfying, and beautiful. You can envision a French farmwife from the last century making this, and it’s a bit wondrous that we make it much the same way today, and take such pleasure in this technique. Very flavorful but still cloud-like, this soufflé is light enough for a warm summer’s day. For a richer version, see the Sweet Smokey Blue and Bacon Soufflé.
Use a good ricotta—we like Bellwether Farms’ Whole Milk Ricotta. And the eggs need to be fresh, or the whites won’t get as fluffy as they need to be.
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If you can find both good sweet corn and tender asparagus at the same time, this soufflé is even better if you add about 1 cup corn kernels when you add the asparagus. Don’t bother measuring. Just cut all the kernels off one large ear of perfect corn. You don’t need to cook the ear or the kernels beforehand. The raw kernels will cook perfectly while the soufflé bakes.
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