INGREDIENTS

INSTRUCTIONS

Lightly oil an oblong tin 11cm x 35cm (4 1/2 x 14) or a 22cm (8 1/2)
diameter round tin. Line with a double layer of baking parchment, to
stand proud of the tin by 5cm (2).  Set aside four sheets of filo
pastry the same size as base of the  tin. Cut remaining pastry in 5cm
(2') wide strips. Oil both sides of  each strip and gather into a loose
frill. Place upright around inside  of tin, so tin is lined with a
frilly collar. Oil the reserved four  sheets of filo, and place in base
of tin.  Thinly slice 150oz (5 1/2oz) goat's cheese and place in the
base of  the pastry case.  To make the souffl, melt the butter in a
saucepan, add flour and  mustard. Stir over medium heat for 2 minutes.
Remove from heat,  gradually beat in the milk.  Mash the goat's cheese
and add to the mixture. Return to the heat and  stir until melted.
Remove from heat.  Whisk the egg whites until they form soft peaks.
Beat the yolks into  the cheese mixture. Fold a spoonful of the egg
white into the cheese  mixture and then fold the remaining egg white.
Steam the asparagus for 5-6 minutes, then arrange in the pastry case,
packing them close together. Immediately pour the souffl mixture  over.
Bake Immediately.  Place in a preheated oven 200C, 400F, gas mark 6,
for 30 minutes  until the souffl is risen and golden brown.  Converted
by MC_Buster.  NOTES : Mary Scott Morgan, a well known food writer and
broadcaster  who is a vegetarian herself, has been inspired by the
wealth of  vegetarian ingredients available at Waitrose to create this
recipe.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 737
Calories From Fat: 293
Total Fat: 33.4g
Cholesterol: 96.3mg
Sodium: 1567.2mg
Potassium: 344.4mg
Carbohydrates: 65.3g
Fiber: 3g
Sugar: <1g
Protein: 42.5g