Cheese Soufflé

Preparation

1. Melt the butter over a low heat, when it has melted add the flour and mix.
2. Add the milk and mix vigorously until there are no lumps. Bring to the boil.
3. Remove from the heat and add the egg yolks, one by one, and put the egg white in another bowl. Mix between each egg.
4. Add the Emmental cheese.
5. Whisk the egg whites with a pinch of salt.
6. Using a spatula, add the egg whites little by little.
7. Pour the mixture into a well-buttered soufflé dish.
8. Chill for at least 1 hour (you can leave it a little longer and bake it just before serving)
9. Preheat the oven to 180°c. After chilling, put the soufflé in the oven for 45 minutes.
10. Do not open the oven during cooking.
11. Serve immediately.
12. Wash and cut off the ends (the heels) of the asparagus. Place them in the steamer basket. Add the two eggs, they will cook at the same time as the asparagus. Put the basket on the pot of boiling water and cook for 15 minutes.
13. Meanwhile, make the vinaigrette with the olive oil and vinegar.
14. Wash and chop the parsley.
15. When the eggs are cooked, run them under water and peel them. Mash them in a bowl.
16. Arrange the asparagus on a plate, sprinkle it with the eggs and dressing.

• Melt the butter over a low heat, when it has melted add the flour and mix.