White Asparagus & Crab Soufflé

White asparagus is an expensive treat. It’s less assertively flavoured than green, and shouldn’t be fussed with too much. Use true ParmigianoReggiano here, and look for high-quality lump crabmeat in the refrigerator section rather than purchasing the stuff in shelf-stable cans. Serve alone as a first course or as a main alongside a delicate green salad.

4 oz (115 g) lump crabmeat, drained

½ lb (225 g) white asparagus, stalks peeled Pinch finely grated black pepper

¼ tsp (1 mL) salt

4 tbsp (60 mL) unsalted butter

Fine bread crumbs

2½ oz (70 g) finely grated Parmigiano-Reggiano ¼ cup (60 mL) all-purpose flour

1 cup (250 mL) warm whole milk

3 large eggs, separated

1 Using your fingers, shred the crabmeat while picking over for bits of shell. Set aside.

2 Cut the asparagus into 2-inch (5-cm) lengths. Cook in boiling salted water until tender, 6 to 9 minutes, depending on thickness. Drain and dry on paper towel. Purée, along with the pepper and salt, in a food processor; reserve.

3 Preheat oven to 375°F (190°C).

4 Melt butter in a small saucepan over medium heat; remove from stovetop. Using a pastry brush, lightly coat the inside of a 6-cup (1.5-L) soufflé dish with butter. Coat dish with a thin layer of bread crumbs.

5 Measure a scant ¼ cup (60 mL) of the parmigiano and set aside for the top of the soufflé.

6 Return butter to medium heat and sprinkle flour over; stir to combine. Cook until very light golden, about 1 minute. Whisk in milk, a little at a time. Once smooth, let boil 2 minutes longer, whisking constantly. Remove from heat, whisk in egg yolks, the larger measure of the parmigiano, then asparagus purée. Stir in reserved crab; set aside.

7 In a large clean bowl, beat egg whites to soft peaks. Stir about one-quarter of egg whites into asparagus mixture. Carefully fold in remaining egg whites using a rubber spatula. Scrape into prepared dish, sprinkle with remaining parmigiano and bake for 25 to 30 minutes or until puffed and golden.

Serves 4 to 6