Asparagus souffle

Cut the tips off the asparagus and cut the tender part of the spears into half inch pieces, discarding the woody ends.

Boil in salted water for two minutes, only until bright green, then cool in very cold water and drain well.

Make a bechamel: cook equal parts butter and flour over medium heat for about two minutes to a paste.

Whisk one cup of ice cold milk into the hot roux until smooth and bring back to a simmer to thicken fully, two to three minutes.

Season with salt and cayenne, then transfer to a blender with half a raw garlic clove and the drained asparagus and pulse until extremely smooth.

Pour the puree into a mixing bowl, separate four large eggs, and stir the four yolks and half a cup of finely grated cheese into the puree.

Butter the ramekins generously and preheat the oven to 375.

Beat the four egg whites only to soft peaks, not stiff.

Stir half the whites into the asparagus mixture to lighten it, then fold in the second half just until barely mixed, with a few streaks of white left.

Fill the ramekins about three quarters of the way.

Bake at 375 for 20 to 25 minutes until puffed.

Serve deflated; it falls as soon as it leaves the oven and that is how it is meant to be served.