Asparagus Soufflé

1 lb. asparagus

3 tablespoon butter

3 tablespoons minced green onions

3 tablespoons flour

3/4 cup milk

1/2 cup grated Swiss cheese

1/2 teaspoon salt

1/8 teaspoon pepper

pinch nutmeg

4 egg yolks

5 egg whites, stiffly beaten

grated Parmesan cheese

Boil asparagus for 5 minutes in 1/2 C. water. Drain, reserving 1/4 Cup liquid. Cut into 1 inch pieces and set aside.

Sauté green onions in butter until soft. Stir in flour until blended. Add milk and the reserved liquid and cook and stir until thick. Add cheese, stirring over low heat until melted. Season.

Beat a third of the cheese mixture into the egg yolks. Then add yolks to hot mixture. Stir well. Add asparagus.

Fold beaten whites into mixture. Place in a 6 cup mold greased and dusted with cheese. Bake at 375º for 30 minutes.