é asparagus souffl

Clean the asparagus by removing the final piece of wood and scraping a bit of stem with a vegetable peeler. Boil them for 5 minutes, then beat them with a mixer by salting with a pinch of salt. In a Pan fry a knob of butter, leek and ham slices into cubes.

Prepare the béchamel sauce (butter and flour in a saucepan, warm milk, over low heat for about 5 minutes). Add the cream of asparagus, leaving some chunks; Add the bechamel sauce and grated Parmesan. Beat the yolks with a pinch of salt and blend the mixture of asparagus; whip egg whites very firm egg whites with a pinch of salt and blend gradually and gently to the mixture.

Grease the soufflé moulds (6-7 individual ramekins or one litre) and put on the bottom a spoonful of bacon and leeks; put on the compound without exceeding the 2/3 stencils (important). Place in preheated oven at 180° c for 30 minutes (very important: do not open the oven before the time!)