Green asparagus and parmesan cheese soufflé

(For 4 portions)

• 1 punnet Tahoon Cress
• 1 punnet Kikuna Leaves
• 250gr cooked green asparagus
• 400ml milk
• 100gr grated parmesan cheese
• 60gr butter + soft for mould
• 60gr flour
• 3 large eggs
• 1 egg white
• 2 pinches ground nutmeg
• 1 pinch fine sea salt

• Cut the asparagus longwise to fit into the moulds and dice the trimmings.
• Brush the inside of 4 moulds with the soft butter, arrange the asparagus inside and set aside.
• Break the eggs and divide the whites from the yolks into two bowls, adding the extra egg white to the bowl of whites also.
• Make a roux with the 60gr of flour and butter and add the cold milk on top, keep whisking on a medium to high heat until the mix thickens.
• Add the parmesan cheese and seasoning.
• Cool down the mix and pour into the egg yolk, fold together, adding half the diced asparagus trimmings and ½ punnet of freshly cut Tahoon Cress.
• Whisk the egg white until firm and fold gently into the mix.
• Fill up the mould and bake in an oven at 220°C for 10 to 15 minutes.
• Serve with the other half of the diced asparagus, the freshly cut Tahoon Cress and the Kikuna Leaves.

Recipe: Franck Pontais