I found the recipe in the French magazine “cuisine actuelle”. Normally when I do a soufflé, I prepare the béchamel sauce first. This version is much simpler.
You will need:
400 g asparagus (cut the end of the Asparagus and weight 400 g)
40 g maizena
70 g shredded cheese of your choice
200 ml milk, 4 eggs (yolks and whites separated)
Pinch of nutmeg, salt and pepper
Chop the asparagus into small pieces and microwave for 7 minutes.
In the blender, mix half the cooked asparagus, milk, maizena, yolks, nutmeg, salt and pepper.
Beat the egg whites and a mixer until stiff.
Incorporate delicately half the asparagus mixture, half the cut asparagus and half the cheese into the eggs whites then incorporate the remaining ingredients following the same order.
Grease a baking pan and pour in the soufflé mixture. Bake at 400 F for 30 to 35 minutes.