Asparagus-parmesan Cheese Puffs


  • 1/4 lb. asparagus spears
  • 3/4 cup milk
  • 5 Tbs. unsalted butter, cut into pieces
  • 3/4 cup all-purpose flour
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne pepper
  • 3 eggs, at room temperature
  • 3/4 cup grated Parmigiano-Reggiano cheese
  • 1/2 cup shredded Gruyère cheese


Asparagus Season Lasts From Late Winter Through Spring And Into Early Summer. Some People Consider Blanched White Asparagus, Grown By Mounding Earth Around The Shoots To Deprive Them Of Sunlight, To Be A Delicacy; Others Prefer The More Pronounced Flavor

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