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1
Add a large skillet with 1 inch of hot water and bring to a boil.
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2
Place asparagus into the skillet.
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3
Partially cover and cook the asparagus until tender-crisp, 2 to 3 minutes.
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4
Drain and run under cold water.
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5
Dry the asparagus with a kitchen papper towel, then slice into 1/2-inch size.
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6
Place rack on lowest level of oven, preheat to 375F.
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7
Coat six 10-ounce ramekins or souffle dishes with cooking spray or grease with butter.
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8
Set ramekins on a large rimmed baking sheet.
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9
Heat milk in a small saucepan over medium heat until hot.
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10
Melt butter in a medium saucepan over medium-low heat.
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11
Whisk in flour and cook, whisking constantly, for 2 minutes.
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12
Turn off heat and slowly whisk in hot milk.
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13
Turn the heat back to medium-low and keep whisking until the mixture is thickened, about 4 minutes.
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14
Add salt, pepper to taste and nutmeg.
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15
Remove from the heat and whisk in 4 egg yolks, one at a time.
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16
Pour the mixture into a large bowl and stir in the asparagus and cheese.
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17
Add 8 egg whites in a large bowl.
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18
Beat with an electric mixer, slowly increasing the speed, until they start to foam.
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19
Go on beating until the whites hold their shape, do not overbeat.
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20
(When you lift the beaters out and the peak doesnt flop over, which means it's ready)
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21
With a rubber spatula, gently stir one-third of the whites into the egg yolk mixture to lighten it.
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22
Gently fold in the remaining egg whites just until blended.
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23
Divide the souffle mixture among the prepared ramekins or souffle dishes, filling them almost to the top.
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24
Bake until puffy and golden and an instant-read thermometer inserted into the center registers 145F, about 22 minutes.
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25
Cool for a few minutes and serve warm.
