Asparagus and cheese soufflé

Preheat oven to 190 ¦C. Place asparagus in a saucepan with 15 ml butter, salt, pepper and nutmeg. Cook gently until all the liquid has evaporated.
Melt remaining butter in a medium saucepan. Stir in flour and cook for 1 to 2 minutes. Remove from heat and add boiling milk. Stir until smooth, then return to stove and cook slowly until slightly thickened.
Stir in asparagus. Remove from heat. Add egg yolks, one at a time, beating well after each addition.
Whisk egg whites until stiff. Fold a quarter of egg white into asparagus mixture. Add cheese, then add the rest of egg white and gently fold in with a knife.
Pour into a buttered soufflT dish. Place in the middle of oven and bake for 20 minutes. SoufflT should still be slightly wobbly in the centre. Serve at once.