Blue Cheese Souffle with Asparagus

Name: Blue Cheese Souffle with Asparagus
Ingredients: Butter (for molds, about 200 ml, approximately 6-1/2 ounces); 400 grams floury Potatoes; Salt; 50 grams Butter; 2 tablespoons Creme fraiche cheese; 150 grams Blue cheese; 4 Eggs; freshly ground Pepper; freshly grated Nutmeg; ½ bunch mixed Fresh herbs (such as parsley, chervil, dill); 5 Shallots (finely chopped); 2 tablespoons Butter; 1 tablespoon Vermouth; 50 milliliters dry White wine; 200 milliliters Vegetable stock; 100 milliliters Whipping cream; Lemon juice; 500 grams green Asparagus; Sugar