band ot tnple-tmcKness ion long enough to go around

band ot tnple-tmcKness ion long enough to go around dish and overlap 2 inches. Butter band and dust lightly with Parmesan cheese. Wrap around dish with dusted side in. Fasten with tape, paper clips or string. Collar should stand at least 2 inches above rim of dish. Set aside.

In saucepan over medium-high heat, melt 1/4 cup butter. Blend in flour and salt. Cook, stirring constantly, until mixture is smooth and bubbly. Stir in milk all at once. Cook and stir until mixture boils and is smooth and thickened. Remove from heat. Stir in cheese until melted. Set aside.

In large mixing bowl, beat egg whites with 1 tsp. of the lemon juice at high speed until stiff but not dry, 1 just until whites no longer slip when bowl is tilted. Thoroughly blend egg yolks, asparagus, lemon p$el and remaining lemon juice into reserved sauce. Gently, but thoroughly, fold yolk mixture into whites. Carefully pour into prepared dish.

Bake at 350 degrees until puffy, delicately browned and souffle shakes slightly when oven rack is moved gently back and forth, 35 to 45 minutes. Quickly but gently, remove collar. Serve immediately. Makes 4 servings.

Asparagus with pasta and

shiitake mushrooms

1 lb. shiitake mushrooms, sliced

1 Tbsp. butter

1 Tbsp. olive oil

1 Tbsp. finely chopped onion

Tips from 1 lb. asparagus

1/2 cup chicken broth

3 Tbsps. dry sherry or Madeira

1 cup heavy cream

1 tsp. chopped tarragon or 1/2 tsp. dry tarragon

Salt, freshly ground pepper

1/2 lb. broad egg noodles, freshly cooked

Heat butter and olive oil in large deep skillet over medium heat until butter is foaming. Add chopped on-' ion and stir for 1 minute. Add mushrooms and asparagus tips and toss. Add chicken broth and a dash of salt. Partially cover and cook 5 to 6 minutes or until mushrooms and asparagus are barely cooked.

Increase heat to high. Add sherry or Madeira and cook until most of the liquid has evaporated from pan. Add cream and tarragon. Cook, shaking pan over the heat, until cream thickens slightly and vegetables are tender. Season to taste with salt and freshly ground pepper. Toss with freshly cooked pasta. Makes 4 to 6 servings.

Asparagus stir fry

Slice 2 boneless chicken breasts into strips 1/2-1 inch long.

Heat 2 tablespoons peanut oil in a wok or large frying pan, and stir fry 1 cup sliced celery for 1 minute. Add 1/2 cup diced scallions and 4 cups diagonally sliced 1-inch asparagus pieces. Stir fry until the asparagus is bright green and tender crisp, 3-5 minutes. Transfer to a bowl. Heat 1 tablespoon peanut oil with 1 tablespoon sesame oil. Add the chicken, 1 minced garlic clove, 1 tablespoon minced fresh ginger root, 2 teaspoons grated orange rind, and 3 tablespoons light soy sauce. Stir fry until the chicken is barely cooked, about 5 minutes.

In a small bowl, combine 1 tablespoon cornstarch, 1/2 cup water, 1/4 cup orange juice, and 2 tablespoons frozen orange juice concentrate.

Return the vegetables to the wok. Add 1/2 cup roasted cashews and toss. Pour in the cornstarch mixture and stir fry to reheat and let the sauce thicken, about 3 minutes. Serve hot over rice. Serves 6.