Asparagus Cranberry Soufflé

For the asparagus-cranberry soufflé, first cut off the woody end of the asparagus, boil the asparagus spears and cut them into 1/2 cm cubes.

Add cranberries and asparagus cubes to Grand Marnier and let steep for 2 hours with lid closed.

Beat egg yolks, butter, half of the sugar until very creamy. Fold the curd into the mixture and add the marinated asparagus cubes and cranberries. Flavor with lemon and orange peel abrasion and vanilla pulp.

Whip the egg whites with the remaining sugar until stiff peaks form.

Add all other ingredients to the curd mixture. Carefully fold in the beaten egg whites.

Butter a soufflé dish and sprinkle with breadcrumbs. Heat the oven to 180 °C.

Pour the mixture into the soufflé dish and bake for about 35 minutes.

Serve the asparagus-cranberry soufflé quickly!

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