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Lemony asparagus souffle
Butter Grated Parmesan cheese 1/4 cup all-purpose flour 1/2 tsp. salt 3/4 cup milk 1 cup shredded Monterey Jack cheese 4 eggs, separated 1 tsp. grated lemon peel 2 Tbsps. lemon juice 1 lb. asparagus, cleaned, trimmed, steamed, well-drained and cut into 1/2-in. lengths Butter 1-qt. souffle dish or straight-sided casserole and dust with Parmesan cheese. Make 4-in.
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