Cheese and Asparagus Soufflé

This recipe takes a much feared food - the soufflé - and makes it simple and approachable, using many ingredients you likely have on hand. Plus, it's great for breakfast, lunch or dinner and is a versatile crowd stunner. Make sure to use room temperature eggs and use clean bowls/tools - don't allow any fat or oil to mix in with your eggs or they won't get fluffy.

2½ oz double cream (75 mL)
3 asparagus spears, finely chopped
2 Tbsp. chives, chopped
sea salt
pepper, freshly cracked
3½ oz Double Gloucester cheese, grated (100 g)
3 eggs, separated
butter, for greasing
flour, unbleached, for dusting

Preheat oven to 400°F (200°C, Gas Mark 6).

Place the double cream into a small saucepan and bring-the boil. Add the asparagus spears and chives, season with sea salt and pepper, freshly cracked and cook for 1-2 minutes. Add the grated cheese and stir until melted. Remove from the heat and leave-cool slightly.

Add two of the egg yolks-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-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.