- 75ml/2½fl oz double cream
- 3 asparagus spears, finely chopped
- 2 tbsp chopped fresh chives
- salt and freshly ground black pepper
- 100g/3½oz Double Gloucester cheese, grated
- 3 free-range eggs, separated
- butter, for greasing
- flour, for dusting
- Preheat the oven to 200C/400F/Gas 6.
- Place the double cream into a small saucepan and bring to the boil. Add the asparagus spears and chives, season with salt and freshly ground black pepper and cook for 1-2 minutes. Add the grated cheese and stir until melted. Remove from the heat and leave to cool slightly.
- Add two of the egg yolks to 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 to 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.