Instructions: Lightly oil an oblong tin 11cm x 35cm (4 1/2" x 14") or a 22cm (8 1/2") diameter round tin. Line with a double layer of baking parchment, to stand proud of the tin by 5cm (2").

Set aside four sheets of filo pastry the same size as base of the tin. Cut remaining pastry in 5cm (2) wide strips. Oil both sides of each strip and gather into a loose frill. Place upright around inside of tin, so tin is lined with a frilly collar. Oil the reserved four sheets of filo, and place in base of tin.

Thinly slice 150z (5 1/2oz) goats cheese and place in the base of the pastry case.

To make the souffle, melt the butter in a saucepan, add flour and mustard. Stir over medium heat for 2 minutes. Remove from heat, gradually beat in the milk.

Mash the goats cheese and add to the mixture. Return to the heat and stir until melted. Remove from heat.

Whisk the egg whites until they form soft peaks. Beat the yolks into the cheese mixture. Fold a spoonful of the egg white into the cheese mixture and then fold the remaining egg white.

Steam the asparagus for 5-6 minutes, then arrange in the pastry case, packing them close together. Immediately pour the souffle mixture over. Bake Immediately.

Place in a preheated oven 200C, 400F, gas mark 6, for 30 minutes until the souffle is risen and golden brown.

NOTES : Mary Scott Morgan, a well known food writer and broadcaster who is a vegetarian herself, has been inspired by the wealth of vegetarian ingredients available at Waitrose to create this recipe.

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