Ingredients

• 75ml/2½fl oz double cream
• 3 asparagus spears
• finely chopped
• 2 tbsp chopped fresh chives
• salt and freshly ground black pepper
• 100g/3½oz Double Gloucester cheese
• grated
• 3 free-range eggs
• separated
• butter
• for greasing
• flour
• for dusting

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Place the double cream into a small saucepan and bring to the boil. Add the asparagus spears and chives
• season with salt and freshly ground black pepper and cook for 1-2 minutes. Add the grated cheese and stir until melted. Remove from the heat and leave to cool slightly.
• Add two of the egg yolks to the mixture and beat well (the third egg yolk can be used in another dish).
• Place the egg whites into a large
• clean bowl and whisk until stiff peaks form when the whisk is removed. Gently fold the egg whites into the cheese mixture.
• Grease a small ovenproof pan with butter
• dust with plain flour and shake out the excess. Spoon the soufflé mixture into the pan
• then transfer to the oven and bake for 6-8 minutes
• or until risen and golden-brown.
• Serve immediately in the pan or turned out onto a plate.