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1
Reserve 6 asparagus tips for garnishing.
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2
Trim asparagus, remove the thorns and cut into pieces.
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3
Melt butter in a saucier or skillet and saute asparagus, including reserved tips, and shallots until tender.
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4
Remove tips for garnish and set aside.
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5
Whisk in flour and cook for 45-50 seconds.
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6
Add cream to pan, simmer for 5 minutes.
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7
Transfer to a blender or food processor, or use a stick blender in the saucier.
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8
Add eggs and seasonings, then puree mixture.
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9
Taste and adjust seasonings, if necessary.
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10
Pour into 6 lightly buttered 1 cup ramekins.
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11
Stand ramekins in a water bath of boiling water in a baking pan (13 X 9).
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12
Bake at 325u00b0F for 15 to 20 minutes or until slightly set.
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13
Place reserved tips on top of each souflle, pressing it in slightly.
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14
If planning to unmold these souflles, do not garnish until they are turned out of the ramekins.
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15
Continue baking for 10 to 15 more minutes, till just barely starting to brown at the edges. A thin knife blade should come out clean.
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16
Cool slightly.
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17
Serve hot or cold.
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18
These can be left in the ramekins, or unmolded.
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19
To unmold, let the souflles cool for 5 to 10 minutes, run a thin knife blade around the sides and turn out onto a plate or platter.
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20
Place the reserved asparagus tips on top of each souflle.
