An Indulgence of Asparagus Soufflé with Albertine Sauce

1 bunch of green asparagus

4 eggs

200 ml crème fraîche

40 g butter

30 g flour

Nutmeg

Salt, pepper

200 ml cream

1 finely chopped shallot

100 ml white wine

Butter

1. Cook the asparagus, then purée until smooth.

2. Make a soufflé base with the butter, flour, crème fraîche and egg yolks.

3. Fold in the asparagus purée, followed by the egg whites beaten to stiff peaks.

4. Bake until the soufflé is golden and airy.

5. Reduce the white wine with the shallot, add the cream, then gently whisk in a little butter to finish the Albertine sauce.

6. Serve immediately.

“Women of hearty appetite are not gluttons, but women who know how to recognise lightness when it presents itself. Sister Marie used to say that a soufflé can never be commanded: it merely consents to rise for patient guests.”

— The Duchess of Crestignac