Asparagus Souffle

Directions

Remove and set aside 12 cooked asparagus tips and 1 tbsp (15 mL) cheese.
Lightly grease six 1/2 cup (125 mL) custard cups. Sprinkle the inside of each cup with 1/2 tsp (2 mL) of reserved cheese.
Process remaining asparagus, cheese, spinach, basil, nutmeg and egg yolks in blender or food processor container until smooth.
Beat egg whites and cream of tartar until stiff peaks form.
Gently fold asparagus mixture into beaten egg whites.
Spoon into prepared cups. Insert 2 asparagus tips in centre of each cup.
Place cups on baking sheet. Bake in preheated 375T (19CTC) oven until puffed and tinged golden brown, about 15 min.

Serve immediately.

Serves: 6.
Preparation Time: 10 min.
Baking Time: 15 min.