Asparagus and fennel souffle
Ingredients
- 30 g butter, plus extra to grease
- 30 g cake flour
- 265 ml milk
- 50 g mature Cheddar, grated
- 25 g Parmesan, grated
- 50 g Gruyere, grated
- 4 free-range egg yolks
- 200 g asparagus spears, blanched
- 5 free-range egg whites, stiffly beaten
- fresh fennel, shaved, for serving
- lemon juice, for drizzling
- olive oil, for drizzling
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