n n Cheese Souffle:n n n n Butter 6 ramekins and place in the fridge to chill while preparing the filling.n n n n Roast the asparagus on a baking sheet in a 400 degree oven for 15-20 minutes, until browned and tender. Set aside.n n n n n Reduce the oven temperature to 375 degrees.n n n n n Beat the egg whites until stiff peaks form. Set aside.n n n n n Make the bechamel sauce (see below) and add the asparagus, bacon, and brandy. Stir until combined.n n n n n n Add the cheese, stir and remove from heat and place in a large bowl. Add any salt to taste at this point. n n n n n Gently fold the egg whites into the bechamel sauce, making sure the egg whites don't deflate. The filling should still be light and fluffy when you're done. It's ok if it doesn't look fully mixed.n n n n n Fill the ramekins to the top edge with the souffle mixture. Place ramekins in an ovenproof baking dish filled with 1/2 to 1" of water. This helps keep the souffles from cracking.n n n n n Bake for 20-25 minutes, until golden brown and souffles have risen up over the edge of the ramekins.n n n n n Serve immediately, alone or drizzled with hollandaise sauce (totally try the hollandaise sauce).n n n nnn n Bechamel Sauce:n n n n Heat the butter in a skillet over medium heat. Add the flour and stir until combined.n n n n n Slowly add the warmed milk, just a little at a time to keep lumps from forming. Make sure to whisk constantly as you're adding the milk.n n n n n Once milk is incorporated, add the black pepper, nutmeg and cream.n n n n Use as directed above.n n nnn  n