Asparagus souffle

[tehomet]

250g asparagus
1 onion
1 tablespoon butter
1 teaspoon dried tarragon
1 teaspoon Dijon mustard
black pepper
salt
250ml or 1 cup milk
2 level tablespoons flour
250g cheddar cheese
2 tablespoons fresh dill
3 eggs

Heat the oven to 375 degrees F and oil a souffle dish or baking dish.

Trim the asparagus and slice it into rounds. Put the asparagus to steam.

Peel and finely chop the onion. Fry it in the butter until soft.

Put the tarragon, mustard, salt, pepper, milk, flour, dill, cheese, and the egg yolks in a blender and whip until smooth. Pour the sauce into the pan with the cooked onion and stir with a whisk over a low heat until the sauce has become thick and smooth.

Whisk the egg whites until stiff and then fold them gently into the onion sauce.

Put the asparagus in the dish and pour the onion sauce over.

Bake for thirty minutes. Serves four.