Asparagus-And-Cheese Souffle

Recipe Instructions Bring water to a boil in a small saucepan; add asparagus. Cook 3 minutes; drain and set aside. Combine milk and cornstarch in a saucepan, and stir well. Bring to a boil over medium heat, and cook 2 minutes, stirring constantly. Gradually stir about 1/4 of the hot milk mixture into the egg yolks; add to remaining hot mixture, stirring constantly. Cook 1 minute or until thickened, stirring constantly. Add cheese and next 3 ingredients, stirring until cheese melts. Pour mixture into a bowl; stir in asparagus. Beat egg whites (at room temperature) at high speed of a mixer until stiff peaks form. Stir 1/4 of egg whites into asparagus mixture; fold remaining egg whites into asparagus mixture. Spoon mixture into a 2-quart souffle dish coated with cooking spray. Place on middle rack of a 400F oven; immediately reduce temperature to 375and bake 40 minutes. Yield: 6 servings (serving size: 3/4 cup).