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Asparagus Gougere (pronounced goo-jhair)




Source of Recipe


Janet Ballantyne


Recipe Introduction


A gougere is simply a cheese puff. This one is baked with a topping of ham, then smothered with asparagus and Hollandaise Sauce. ~It's sublime~



List of Ingredients




1 C. water
1/2 C. butter
1/2 tsp. salt
1/8 tsp. white pepper
1 C. flour (all-purpose unbleached)
1 C. grated Gruyere or Swiss cheese
4 eggs
1/4 pound sliced ham
1/2 pound asparagus, sliced into 4-5 inch spears
1 C. Hollindaise Sauce (recipe below)


Recipe



Preheat the oven to 375*F.
In a medium-size saucepan, combine the water, butter, salt and pepper. Bring to a boil.
Add the flour and cheese. Stir well to make a dough. Remove the pan from the heat and beat in eggs, one at a time.
Grease a large au gratin pan or 10-inch pie pan. Smooth the dough over the bottom of the pan. Make a well in the center of the dough, building the dough up around the edges.
Slice the ham up into pieces 1/2 inch by 2 inches. Lay the ham in the center of the dough, overlapping each piece. Bake for 30 minutes.
In the meantime, prepare the asparagus and Hollandaise Sauce. (****Important Note: The trick is to have the Hollandaise almost ready in the blender, waiting for the addition of melted butter to complete it, Just as you take the Gougere out of the oven. ****)
5 Minutes before the gougere comes out of the oven, blanch or steam the asparagus until tender, 3-5 minutes.
Take the gougere out of the oven and place the asparagus on top of the ham. Spoon the Hollandaise Sauce over the asparagus and serve Immediately!!!!(so souffle' base does not fall, nor Hollandaise Sauce becomes cold)
Prep time: 30 minutes
Yield: 4-6 servings

*Hollandaise Sauce
3 eggs yolks
2 T. lemon juice
1/4 tsp. salt
pinch white pepper
1/2 C. melted butter

Just before you are ready to serve, combine the egg yolks, lemon juice,salt, and pepper in a blender (using a blender will greatly reduce the chance of your sauce spliting). Blend until smooth.
With the blender running, pour in the hot butter in a thin steady stream. Serve at once.
Prep time: 10 minutes
Yield: 1 cup