Ingredients

• 40g/1½oz butter
• plus extra
• melted
• for greasing
• 50g/2oz walnuts
• finely chopped
• 40g/1½oz plain flour (those with a wheat intolerance can substitute wheat-free flour)
• 275ml/10fl oz milk
• 175g/6oz Ragstone goats' cheese
• or similar firm
• log-shaped goats' cheese
• finely chopped
• salt and freshly ground black pepper
• 4 free-range eggs
• separated
• whites whisked until stiff peaks form when the whisk is removed
• 75g/3oz Ogleshield cheese
• or similar crumbly cows' milk cheese
• finely grated
• 4 tbsp double cream
• 50g/2oz butter
• 12 asparagus spears
• woody ends trimmed
• peeled
• 8 thin slices pancetta
• cut into 2cm/¾in strips
• 110g/4oz walnut halves
• 110g/4oz mixed salad leaves
• 1 tsp Dijon mustard
• 1 tbsp white wine vinegar
• 3 tbsp extra virgin olive oil

Directions

• For the soufflés
• preheat the oven to 180C/350F/Gas 4. Brush the insides of four ramekins with melted butter. Add some of the finely chopped walnuts to each ramekin
• turn to coat the sides and bottom
• then shake out any excess. Set aside.
• Heat the butter in a pan over a medium heat until melted. Add the flour
• stirring continuously
• then continue to cook for a further 1-2 minutes
• or until the mixture forms a thick paste. Remove from the heat.
• Gradually add the milk to the pan and whisk until the mixture is smooth and well combined.
• Return the mixture to the heat and continue to cook for 1-2 minutes
• or until thickened. Add the goats' cheese and stir until it has melted and the mixture is smooth and well combined. Season
• to taste
• with salt and freshly ground black pepper.
• Remove the pan from the heat
• beat in the egg yolks one at a time
• beating thoroughly after each addition
• until well combined
• then set aside.
• Beat a third of the stiffened egg whites into the sauce until well combined
• then carefully fold in the remaining egg whites with a metal spoon.
• Spoon the mixture into the prepared ramekins
• tapping the sides gently to remove any large air bubbles.
• Place the ramekins into a roasting tray. Carefully pour enough boiling water into the roasting tray to reach halfway up the sides of the ramekins (this is called a bain-marie).
• Transfer the bain-marie to the oven and bake for 20-25 minutes
• or until the soufflés have risen and are pale golden-brown and cooked through (the soufflés are cooked through when a skewer inserted into the middle of the soufflés comes out clean). Remove the soufflés from the bain-marie and set aside to cool slightly.
• Preheat the grill to its highest setting.
• Carefully turn out each soufflé from its ramekin and place onto a baking tray.
• Sprinkle over the Ogleshield cheese and drizzle over the cream.
• Grill the soufflés for 2-3 minutes
• or until the cheese is golden-brown and bubbling and the soufflés have heated through.
• Meanwhile
• for the walnut salad
• heat 25g/1oz of the butter in a frying pan over a medium heat until melted. Add the asparagus spears
• pour over just enough hot water to cover them and bring the water to a simmer. Continue to simmer for 2-3 minutes
• or until the asparagus spears are tender. Drain well and set aside.
• Heat a separate frying pan until hot
• add the remaining butter and the pancetta strips and fry for 2-3 minutes
• or until beginning to crisp.
• Add the walnut halves and cooked asparagus spears and fry for 1-2 minutes
• or until golden-brown
• then remove from the pan and set aside to drain on kitchen paper.
• Add the fried walnut halves
• pancetta strips and asparagus spears to the salad leaves and mix well to combine.
• In a bowl
• whisk together the Dijon mustard
• vinegar and olive oil until well combined. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• drizzle two thirds of the dressing over the salad and mix well to coat the leaves. Divide the dressed salad leaves equally among four serving plates. Place one twice-baked soufflé alongside each serving. Drizzle the remaining dressing around the edge of each plate.