Double-baked cheese souffle with stir-fried asparagus in balsamic vinegar

Bring the milk to the boil with bay leaf, thyme and cloves. Grate the nutmeg above it. Leave for 10 minutes on low heat the flavors of the herbs.

Remove the milk from the heat and remove the herbs. Heat in a pan with a thick bottom 5/6 of the butter. Sprinkle the flour over it.

The milk should be poured in portions with a ladle. Keep stirring well until a smooth roux is created. Let the roux simmer for 3 minutes.

Crumble the blueface cheese over the pan and mix it through the roux. Remove the pan from the heat and allow it to cool down.

Preheat the oven to 175 ° C. Grease the roasting tray with the rest of the butter. Place the roasting pan in the middle of the oven and fill it for 3/4 with boiling water.

Split the eggs. Beat the egg yolks through the cheese mixture. Beat the egg whites in a fat-free bowl with a pinch of salt to stiff peaks.

Stir a small portion of the stiffened protein through the cheese mixture.

Spatefully mix the rest of the stiffened egg whites with the cheese mixture. Divide the cheese mixture over the single trays.

Place the trays in the roasting tray. Fry the cheese soufflés in about 25 minutes until done. Remove the soufflés from the oven and let them cool.

Peel the asparagus with peeler from the bottom of the cup downwards and cut off woody ends (about 2 cm).

Cut the asparagus into pieces of about 4 cm. Preheat the oven to 200 ° C. Remove the cheese soufflés from the mold and place them on the greased baking tray.

Sprinkle the cheese soufflés with emmental. In about 10 minutes, heat the cheese soufflés in the middle of the oven. Stir fry briefly the asparagus in the wok with oil.

Add sugar and let the asparagus caramelise in a brownie for 3 minutes. Remove asparagus from stir-fry and stir the balsamic vinegar through the shortening.

Spread the cheese soufflés over the plates and serve the asparagus next to it. Drip the balsamic mixture over the asparagus.