Asparagus soufflé with parmesan and Espelette pepper

Cleaning the asparagus: Cut off the tough end of the asparagus tails. Scrape the stems from the head down to remove small protrusions. Tie them into a bundle. Bring 4 liters of water with coarse salt to the boil.
Cooking asparagus: Plunge the asparagus into boiling water. Let them cook for 10 minutes (that they are a little crunchy). Refresh them. Drain them on a cloth. Grate the parmesan. Preheat the oven to 180°C (th-6).
Preparing the béchamel: Pour the milk into a saucepan. Add the flour while whisking. Allow to thicken slightly over medium heat. Add the butter off the heat, stirring until melted. Salt and pepper.
Preparing the souffle maker: Cut the asparagus into pieces. Separate the egg whites from the yolks. Add the yolks to the preparation. Add the asparagus, a pinch of salt and a little Espelette pepper. Mix carefully.
The whites and the finishes of the dough: Salt the egg whites a little. Mount them in firm snow. Drizzle over the parmesan cheese. Mix the asparagus preparation with a spatula, lifting it so as not to "break" the whites.
Cooking the soufflé: Butter the mold. Dust it with a little flour without putting your fingerprints on it (the soufflé won't rise). Pour in the preparation. Bake for 20 minutes without opening the oven.
Serve immediately.

And many more recipes of this amazing vegetable on my blog, for example:

http://www.recettes-hubert.com/asperges-vertes-a-la-sauce-orange/
http://www.recettes-hubert.com/symphonie-dasparagus-aux-pignes-dorees/
http://www.recettes-hubert.com/veloute-dasperges-vertes-a-la-creme-et-oeufs-de-keta/
http://www.recettes-hubert.com/a-propos-de-lasperge/
http://www.recettes-hubert.com/flan-dasperges-vertes-aux-morilles/
http://www.recettes-hubert.com/asperges-vertes-aux-noisettes/