Serves 4

Butter, softened (for the dish)

1 ounce Parmesan cheese, finely shredded

5 eggs

Salt and black pepper, to taste

12 spears asparagus

3 tablespoons butter

¼ cup flour

1 cup whole milk

1 teaspoon Worcestershire sauce

¼ teaspoon cayenne pepper

¼ teaspoon nutmeg

6 scallions, thinly sliced

1 tablespoon chopped fresh parsley

1 small bunch chives, finely chopped

¼ teaspoon cream of tartar

3 ounces Gruyere cheese, shredded

1. Set the oven at 400 degrees. Thoroughly butter a 1½ quart soufflé dish and sprinkle it all around with half of the Parmesan cheese, tapping any excess out of the dish. Have a large rimmed baking sheet lined with parchment paper on hand.

2. Separate eggs, collecting four of the yolks in a small bowl (save the remaining yolk for another use). Collect all five of the whites in the bowl they will be whipped in and set aside.

3. Bring a large pot of salted water to a boil. Add the asparagus spears and cook for 2 minutes. Drain into a colander and rinse with cold water. Cut the asparagus into ½-inch pieces and set aside.

4. In a large saucepan, over medium heat, melt the butter. Whisk in the flour and cook, whisking constantly, for 2 minutes. Gradually whisk in the milk and cook for 2 minutes, or until thickened. Add Worcestershire sauce, cayenne pepper, nutmeg, salt, and black pepper. Remove from the heat.

5. Whisk in egg yolks, one at a time. Add the sliced asparagus, scallions, parsley, and half of the chives. Stir until well mixed. Transfer to a large bowl and set aside to cool to room temperature.

6. With an overhead or hand mixer, on medium speed, begin whipping the egg whites. After 1 minute, sprinkle in the cream of tartar. Whip until the whites hold a stiff peak (do not overwhip).

7. Stir ? of the whipped egg whites into the asparagus mixture. Stir in the Gruyere cheese. Pour the remaining whipped egg whites on top of the mixture and, with a rubber spatula held sideways, cut through the middle of the mixture, bringing the material from the bottom of the bowl onto the top. Rotate the bowl a quarter turn and repeat, turning the bowl as you go, until the white streaks just disappear (do not overmix). Spoon the mixture into the soufflé dish, set it on the rimmed baking sheet, and place it in the oven.

8. Immediately reduce heat to 375 degrees and bake for 25 to 30 minutes, or until the soufflé is puffed, golden brown, and a skewer inserted into the middle comes out clean. Garnish with remaining Parmesan cheese and chives and serve immediately. Valerie Ryan

Valerie Ryan can be reached at valerie.ryan.j@gmail.com