Title: Tomato-Asparagus Souffle
Categories: Souffles
Yield: 6 Servings

1	lb	Fresh asparagus, cut into 1/2" pieces
2	tb	Butter or margarine
2	tb	Flour
3/4	c	Vegetable juice
1	c	Shredded sharp cheddar cheese
1/2	ts	Salt
	ds	Cayenne pepper
4		Eggs, separated
2	c	Soft bread crumbs

Place asparagus in a large saucepan with enough water to cover. Cook until crisp-tender. Drain well and set aside. In a 2 quart saucepan, melt butter over low heat. Blend in flour to form a smooth paste. Add vegetable juice all at once. Cook and stir until mixture is thickened and bubbly. Add cheese, salt and cayenne, stirring until cheese is melted. Remove from heat. Beat egg yolks in a medium bowl. Gradually stir in half of the hot cheese mixture. Return all to the saucepan. Stir in bread crumbs. Beat reserved egg whites until stiff peaks form. Fold into cheese mixture. Fold in asparagus. Pour into an ungreased 1 1/2 quart casserole. Bake, uncovered, at 325øF for 40 to 45 minutes or until a knife inserted halfway between center and edge comes out clean.

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