Cheese Souffl? with Asparagus Spears

1 tsp. each salt, paprika powder (sweet).

Cut the asparagus spears in half, tie them into four bundles and cook with the salt for 8 minutes with the lid closed. Put the cheese in a saucepan, butter the pan, preheat the oven to 200°C. Melt the butter in a large saucepan, dust in the flour and stir until light yellow. Separate the eggs, stir the yolks into the flour mixture alternately with the cheese, salt and paprika powder. Whip the egg whites with a pinch of salt and fold in. Place the asparagus spears in the baking dish, pour the soufflé mixture over them and smooth down. Bake in the second oven rack for half an hour until golden brown. Do not open the oven during baking, the souffle really falls again together. Therefore, also bring to the table on the spot, otherwise you can watch how the whole thing shrinks again.

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