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Please Fave the original Here

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Here's the original recipe: https://www.allrecipes.com/recipe/2.....ragus-souffle/

What You Need!

1 bunch asparagus, trimmed and cut into 1/2-inch pieces
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup cold milk
1 teaspoon kosher salt
1 pinch cayenne pepper, or to taste
½ clove garlic, minced
4 eggs, separated
½ cup grated sharp white Cheddar cheese

What You Do With What You Need!

1. Cook asparagus in a saucepan of boiling water until bright green but still crisp, about 2 minutes. Transfer asparagus to ice water to stop the cooking process. Drain and set aside.
2. Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 2 minutes.
3. Whisk milk into butter-flour mixture; bring to a simmer and cook until thick, 2 to 3 minutes. Season with salt and cayenne pepper.
4. Place milk mixture, garlic, and asparagus in a blender and puree until smooth.
5. Pour asparagus mixture into a large bowl; stir in egg yolks and Cheddar cheese.
6. Preheat oven to 375 degrees F (190 degrees C)
7. Generously butter 4 (6-ounce) ramekins
8. Beat egg whites in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak
9. Stir half of egg whites into asparagus cheese mixture until just combined. Gently fold remaining egg whites into mixture.
10. Fill prepared ramekins about 3/4 full and place on a baking sheet; bake in the preheated oven until edges are golden brown, about 20 to 25 minutes.

This makes 4 six-ounce ramekins; I didn't have them in that size, so I used 4 four-ounce and 2 ten-ounce ramekins. They worked out beautifully, and I had them in the oven for the entire 25 minutes.
I didn't use white Cheddar; I used some leftover Mexican 4-cheese blend I had in the fridge. Worked out great.
I gave up and resorted to my electric mixer to whip the egg whites, because I thought my arm would fall off at the elbow.

NOTE: They will start subsiding as soon as you take them out of the oven. Don't worry about it; it's perfectly natural.

Verdict: Oh My Lack of GAWD! I have NEVER made this before, and I am chuffed literally to bits that they turned out right the first time! Woohoo! A tad bland, like the lentil dish; if I make them again, I'll add some seasonings or some herbs. Grade: A.