Asparagus and fresh cheese soufflés

ingredient

• 300 g (10 oz) asparagus
• 45 mL (3 tablespoons) soft butter
• 60 mL (1/4 cup) flour
• 250 mL (1 cup) milk
• 125 mL (1/2 cup) quark-style fresh cheese
• 4 eggs, yolks and whites separated
• Zest of one lemon
• Salt and pepper to taste
• Lemon zest for garnish

Preparation

1. Preheat oven to 180°C (350°F). Remove the hard white end (about 2 cm/1 inch) from each asparagus stalk. Using a vegetable peeler, peel the bottom half of each stalk and then cut asparagus into pieces, keeping the tip whole.
2. Bring water to a boil in a saucepan over high heat and add asparagus. Cook, uncovered, for 6 minutes, or until asparagus is cooked and still slightly crisp. Drain, and reserve 8 tips for garnish. Crush asparagus pieces coarsely with a fork and allow to cool. Butter eight 125 mL (1/2-cup) ramekins and set aside.
3. In a saucepan over medium heat, melt butter and then stir in flour. Cook for about 1 minute. Pour in milk and bring to a boil, whisking constantly. Cook for 3 minutes. Remove from heat and allow mixture to cool. Add cheese, egg yolks and lemon zest. Season with salt and pepper and combine thoroughly. Gently stir in asparagus. Reserve.
4. Using an electric mixer, beat egg whites in a bowl until stiff peaks form. Gently fold one-third of beaten egg whites into asparagus mixture. Incorporate remaining egg whites by folding in.
5. Divide batter among ramekins and place in a large ovenproof dish. Pour in enough boiling water to reach halfway up ramekins. Bake for 35 minutes, or until a toothpick inserted in the centre of soufflés comes out clean and tops are slightly golden. Serve immediately upon removing from oven.
6. Garnish with lemon zest and asparagus tips. The soufflés are delicious as an appetizer or a brunch dish. For a main course, serve with a salad of greens and mixed beans.