1/3 c. butter
3 tbsp. flour
1 c. milk or 1 c. 1/2 milk & half cream
4 egg yolks, well beaten
Salt & pepper to taste
4 stiffly beaten egg whites
1 1/2 c. asparagus tips, for the souffle
2 c. asparagus tips for garnish

Melt butter, blend in flour, stirring constantly. When mixture is smooth, gradually add milk or cream mixture, stirring until it thickens. Remove from heat; cool before stirring in the beaten yolks; season with salt and pepper. Fold in the stiff egg whites. Arrange 1 1/2 cups of the asparagus tips in a generously buttered souffle dish and pour mixture over the asparagus tips. Bake at 350 degrees for 35 to 40 minutes. Just before serving, take the asparagus tips out of can and trim souffle with the tips.