Cheese soufflé

Melt the butter over low heat, when melted add the flour and mix.

Add the milk and mix vigorously until there are no more lumps. Bring to the boil.

Remove from the heat and add the egg yolks, one by one, and put the egg white in another bowl. Mix between each egg.

Add the Emmental.

Beat the egg whites eggs with a pinch of salt.

Using a spatula, add the egg whites little by little.

Pour the mixture into a well-buttered soufflé dish.

Chill in the fridge least 1 hour (you can leave a little longer and bake just before serving)

Preheat the oven to 180°c. After cooling, put the soufflé in the oven for 45 minutes.

Do not open the oven during cooking.

Serve immediately.

Wash and cut the ends (tails) of the asparagus. Place them in the steam basket. Add the two eggs, they will cook at the same time as the asparagus. Place the basket over the pan of boiling water and cook for 15 minutes.

Meanwhile, prepare the vinaigrette with the olive oil and vinegar.

Wash and chop the parsley.

When the eggs are cooked, run them under water and peel them. Mash them in a bowl.

Arrange the asparagus on a plate, sprinkle with eggs and vinaigrette.