Cheese and Asparagus soufflé

(SERVES 4)

• 5 ml/1 tsp low-fat spread
• 295 g/10 ½ oz/1 small can cut asparagus, drained
• 295 g/10 ½ oz/1 small can condensed asparagus soup
• 75 g/3 oz/ ¾ cup Parmesan cheese, grated
• 4 eggs, separated
• Freshly ground black pepper

Grease an 18 cm/7 in souffle dish with the low-fat spread. Put the drained asparagus in the base. Empty the can of soup into a bowl. Whisk in the cheese and egg yolks. Add pepper to taste. Whisk the egg whites until stiff. Fold into the cheese mixture with a metal spoon. Turn into dish and bake in a preheated oven at 200 degree C/400 degree F/gas mark 6 for 25-30 minutes until well risen and golden brown. Serve straight away.