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1
Preheat oven to 375F.
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2
Place rack on lowest level in oven.
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3
Butter two 8-oz.
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4
ramekins, and dust sides and bottoms with 1 Tbs.
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5
Parmesan each.
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6
Place on baking sheet.
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7
To make Bechamel: Warm milk in saucepan.
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8
Melt butter in second saucepan over medium-low heat.
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9
Stir in flour until smooth, and cook 2 to 3 minutes, stirring with wooden spoon; allow to bubble but not brown.
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10
Take pan off heat, whisk in warm milk and return to heat; whisk vigorously, scraping bottom and sides to prevent scorching.
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11
When mixture simmers, reduce heat to low, and cook, stirring often from sides and bottom, 5 minutes, or until thick.
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12
Season with salt, pepper and nutmeg.
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13
Remove from heat; stir 1 minute more.
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14
Beat in egg yolks 1 at a time.
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15
To make Souffle: Using electric beaters, beat 4 egg whites in bowl, starting at low and slowly increasing speed until they begin to foam.
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16
Add cream of tartar and salt, and beat until satiny peaks form and hold their shape; do not overbeat.
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17
Combine remaining cheeses.
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18
Using rubber spatula, stir one-fourth of beaten whites into Bechamel.
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19
Pour Bechamel into center of remaining whites, and fold together.
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20
With each fold, sprinkle in handful of cheese mixture and handful of asparagus, giving bowl a quarter turn.
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21
When everything is added and mixture is uniform, carefully spoon into souffle dishes.
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22
Put baking sheet on bottom rack.
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23
Bake 20 to 25 minutes, or until puffy and browned; do not overcookcenters should be slightly runny.
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24
Serve.
