1. Grease a 180mm diameter souffle dish

2. Drain the asparagus and liquidize it into a fine puree

3. Melt the butter in a large pan over low heat

4. Stir in the flour then remove the pan from the heat

5. Gradually pour the milk into the pan while stirring continuously

6. Return the pan to the heat and bring it to the boil while stirring

7. Simmer for a minute

8. Remove from the heat and leave it to cool for about 5minutes

9. Stir in the egg yolks one by one

10. Stir in the asparagus

11. Add the salt and pepper to taste

12. Whisk the egg whites and gently pour them into the mixture

13. Pour the mixture into the prepared dish and bake in the preheated oven for about 35 to 40minutes, until the souffle is well risen and browned on the top

14. Serve immediately

List of ingredients required:

(serves 3 to 4 people)

Salt and freshly ground pepper
1 and 1/2 oz (40g) butter
175ml milk
3 egg yolks
4 egg whites
12 oz (350g) tin asparagus tips
1 oz (25g) plain flour

The oven should be preheated at a temperature of 350F (180C)