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["Lightly oil an oblong tin 11cm x 35cm (4 1/2"" x 14"") or possibly a 22cm (8 1/2"") diameter round tin.", "Line with a double layer of baking parchment, to stand proud of the tin by 5cm (2"").", "Set aside four sheets of filo pastry the same size as base of the tin.", "Cut remaining pastry in 5cm (2') wide strips.", "Oil both sides of each strip and gather into a loose frill.", "Place upright around inside of tin, so tin is lined with a frilly collar.", "Oil the reserved four sheets of filo, and place in base of tin.", "Thinly slice 150z (5 1/2oz) goat's cheese and place in the base of the pastry case.", "To make the souffle, heat the butter in a saucepan, add in flour and mustard.", "Stir over medium heat for 2 min.", "Remove from heat, gradually beat in the lowfat milk.", "Mash the goat's cheese and add in to the mix.", "Return to the heat and stir till melted.", "Remove from heat.", "Whisk the egg whites till they form soft peaks.", "Beat the yolks into the cheese mix.", "Fold a spoonful of the egg white into the cheese mix and then fold the remaining egg white.", "Steam the asparagus for 5-6 min, then arrange in the pastry case, packing them close together.", "Immediately pour the souffle mix over.", "Bake Immediately.", "Place in a preheated oven 200C, 400F, gas mark 6, for 30 min till the souffle is risen and golden.", "NOTES : Mary Scott Morgan, a well known food writer and broadcaster who is a vegetarian herself, has been inspired by the wealth of vegetarian ingredients available at Waitrose to create this recipe."]
