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CR Asparagus souffle

Asparagus soufflé by Reinhard Müller

Reinhard Müller, kitchen manager of the PVA rehabilitation centre in Bad Ischl, restaurant specialist, baker and butcher. As a chef, he has cooked to 4 toques (Gault&Millau) and 2 Michelin stars. As a hotel manager he has been everywhere, from cruise ships to 4-star hotels. Today he shows you a heavenly dish!

Discover the recipe in our recipe database

Ingredients for 10 servings


For the soufflé


  • 250 g QimiQ Classic, unrefrigerated
  • 250 g white asparagus, peeled
  • 30 g potatoes, peeled
  • 80 g onion(s), finely diced
  • 40 g butter
  • 10 g fine crystal sugar
  • 80 ml white wine
  • 125 ml vegetable stock
  • 3 g salt
  • black pepper, freshly ground
  • 2 egg yolk
  • 60 g cream cheese
  • 80 g white bread crumbs
  • 0.5 Orange(s), juice and finely grated zest
  • 2 egg white

For the vinaigrette


  • 250 g QimiQ Classic, unrefrigerated
  • 50 ml olive oil
  • 120 g crème fraîche
  • 100 ml orange juice
  • Orange zest, from 1 orange
  • 1 orange(s), diced
  • 50 ml light balsamic vinegar
  • 20 g coriander, chopped

For garnishing


  • Pepper(s), diced
  • Chives
  • Cress


  1. For the soufflé: Sauté the asparagus, potatoes and onions in butter.
  2. Add sugar, deglaze with white wine and pour in stock. Season and simmer covered until no more liquid is left.
  3. Finely blend the stewed vegetables and pass through a sieve.
  4. Stir the uncooled QimiQ Classic until smooth. Add the asparagus mixture, egg yolk, cream cheese, white bread crumbs, orange juice and zest.
  5. Beat the egg whites until stiff and fold in.
  6. Pour the mixture into ramekins and bake in a bain-marie in a preheated oven at 180 ° C (fan oven) for approx. 15 - 20 minutes.
  7. For the vinaigrette: Stir the uncooled QimiQ Classic until smooth. Slowly stir in the olive oil until the mixture emulsifies.
  8. Add the remaining ingredients and season to taste.
  9. Garnish with diced peppers, cress, chives and serve with asparagus soufflé.