Cauliflower soufflé

Asparagus gratin

• 1 CAULIFLOWER, cut into florets
• 2 TBSP BUTTER
• 2 TBSP FLOUR
• 1 CUP MILK
• 2 EGGS, separated
• PINCH OF NUTMEG

• 12 ASPARAGUS, peeled
• 1/2 CUP CREAM
• 1 EGG
• 50 GRAM GRATED CHEESE
• HANDFUL CHIVES, chopped

Melt the butter and add the flour. Simmer for 3 minutes, stir well. Add the milk, bring to the boil and simmer for 3 minutes while stirring. Add the nutmeg and salt to taste. Allow it to cool down slightly. Add the egg yolks. Whisk the egg whites and add them as well. Stir this mixture well together with the cauliflower and put it in a greased oven dish. Bake it half an hour in the oven at 175 degrees Celsius.

Cook the asparagus 15 minutes and put them in an oven dish. Mix the cream with the egg, the cheese, the chives and pepper and salt to taste and spread this mixture over the asparagus. Put the dish under the grill for a few minutes until it turns golden brown.