Instructions: Bring water to a boil in a small saucepan; add asparagus. Cook 3 minutes; drain and set aside.

Combine milk and cornstarch in a saucepan, and stir well. Bring to a boil over medium heat, and cook 2 minutes, stirring constantly. Gradually stir about 1/4 of the hot milk mixture into the egg yolks; add to remaining hot mixture, stirring constantly. Cook 1 minute or until thickened, stirring constantly.

Add cheese and next 3 ingredients, stirring until cheese melts. Pour mixture into a bowl; stir in asparagus.

Beat egg whites (at room temperature) at high speed of a mixer until stiff peaks form. Stir 1/4 of egg whites into asparagus mixture; fold remaining egg whites into asparagus mixture.

Spoon mixture into a 2-quart souffle dish coated with cooking spray. Place on middle rack of a 400F oven; immediately reduce temperature to 375and bake 40 minutes.

Yield: 6 servings (serving size: 3/4 cup).

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