Eat Well: A: Asparagus & Goat Cheese Soufflé

This makes a wonderful brunch dish, or a first course for a spring dinner party.

• 3/4 pound asparagus, tough ends trimmed, cut into 1/2-inch pieces
• 3/4 cup canned white kidney beans (cannellini), rinsed and drained
• 1/3 cup low-fat (1%) milk
• 3 tablespoons flour
• 6 tablespoons soft goat cheese (about 1-1/2 ounces)
• 2 egg yolks
• 1/2 teaspoon tarragon
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 6 egg whites
• 1/8 teaspoon cream of tartar

1. Preheat oven to 375°F. In a vegetable steamer, cook asparagus until barely tender, about 2 minutes. Drain on paper towels.

2. Mash drained beans with a potato masher until coarse-texured but not lumpy.

3. In large saucepan, whisk milk into flour over medium heat, whisking until no lumps remain. Bring to boil and cook, whisking frequently, until mixture is slightly thickened, about 4 minutes. Remove from heat and stir in mashed beans and goat cheese. Whisk in egg yolks, tarragon, 1/4 teaspoon of salt, and white pepper until well combined.

4. In large bowl, with an electric mixer, beat egg whites, remaining 1/4 teaspoon salt, and cream of tartar until stiff, but not dry, peaks form. Stir about 1 cup of egg whites into goat cheese-bean mixture, then gently fold in remaining whites. Gently fold in asparagus.

5. Spoon mixture into an 8-cup soufflé mold and bake for 30 minutes, or until soufflé is golden brown, puffed, and just set in center. Serve immediately.