Ham Soufflé with Asparagus

http://www.academiabarilla.com/italian-recipes/search-recipes/souffle-with-asparagus.aspx

Ingredients Servings 6
1 lb prosciutto cotto (cooked ham)
5 tablespoons bechamel
3 ½ oz grated Parmigiano Reggiano cheese
5 egg yolks
7 egg whites
7 oz asparagus tips
butter

Use a food processor to chop the lean meat of the prosciutto cut into pieces, then add 3 tbsp cold bechamel.

Pass the mixture through a sieve, collecting the puree in a bowl.
Add the remaining 2 tbsp of bechamel, grated Parmigiano Reggiano cheese and egg yolks.

Whip the egg white separately until they form stiff peaks and then fold them into the bowl with the other ingredients.

Butter individual soufflé molds and layer them with the soufflé batter and the asparagus tips until you run out of ingredients. Start and finish with a layer of soufflé batter.

Flatten off the top and cook in a bain marie in a 350° F for about 30 to 35 minutes. Serve immediately.