Asparagus And Ramp Skillet Soufflé

Last Saturday DaHub was reading the newspaper and said “This looks good”. He was referring to this recipe for Asparagus And Ramp Skillet Soufflé. You know what? I made it the next day for breakfast and it was good. Really good.

Amazingly, the crust was crisp, which ramped up the goodness quotient.  And the cheese. Really good.

I didn’t have ramps on hand, so I used green onion instead. Ramps are a garlicky wild leek. The next time I see ramps at a market (which probably won’t be until next spring) I am definitely going to make this recipe to try it with them in it.

Don’t let a lack of ramps stop you from making this recipe. Oh, and invite me for breakfast when you make it.

Asparagus and Ramp Skillet Soufflé


3 large eggs
1 cup whole milk
¾ cup all-purpose white flour
1½ teaspoons salt
½ teaspoon baking powder
½ teaspoon cayenne pepper
15 spears asparagus, about ½ pound
4 ounces aged cheddar cheese (Cabot’s Seriously Sharp is my favorite)
5 ramps or spring onions, thinly sliced, yielding about ¾ cup
2 tablespoons butter


1. Preheat oven to 475 degrees. Place a 10-inch skillet, preferably cast iron, in the oven as it heats.

2. In a medium bowl, whisk eggs for 1-2 minutes. Whisk in milk until well combined.

3. Sift flour, salt, baking powder and cayenne into egg mixture. Whisk until there are no lumps and just combined, about 20-30 seconds. Season batter with black pepper and set aside.

4. Trim tough ends from asparagus and slice 3 spears lengthwise. Cut remaining spears crosswise into ½-inch pieces. Grate half the cheese and cut other half into small cubes.

5. Stir sliced ramps and ½-inch asparagus pieces into batter.

6. Using an oven mitt, transfer pan to stovetop and set over medium-high heat. Swirl butter into pan and immediately pour in batter. Cook for 20-30 seconds.

7.Meanwhile, quickly scatter cheese cubes evenly throughout batter. Neatly crisscross lengthwise asparagus in center and scatter grated cheese over top.

8. Transfer soufflé to oven’s top rack and bake 18-20 minutes, or until golden and voluminous. If top isn’t golden brown, broil soufflé for final 2 minutes.

9. Serve immediately—the skillet soufflé deflates quickly.

Serves: 4

Recipe from Andrea Reusing

My new favorite song is Atta Boyz by Silverbacks. I love the retro feel of the video, the shouting of the title and especially the guy spinning around.

You can download Silverback’s EP for free over here.

How about an old fave of mine? I love the Morrissey vibe. I also like the way that the beat matches my running stride almost perfectly. These things are important.
Levy-Rector Street

You can buy the album Rotten Love here.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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