1/4 c. butter
1/4 c. all-purpose flour
1 1/2 c. milk
1/2 tsp. salt
1/2 lb. asparagus, cooked, drained & cut into sm. chunks
6 eggs, separated

In 2 quart saucepan, over medium heat, into hot butter, stir flour and salt until blended. Gradually stir in milk and cook, stirring, until sauce is thickened. Add asparagus; remove from heat.

In small bowl with fork, beat egg yolks, slightly; beat in small amount of hot asparagus sauce; slowly stir egg mixture back into sauce; set aside.

Preheat oven to 325 degrees. In large bowl, with mixer at high speed, beat egg whites until stiff; gently fold in asparagus sauce; spoon into 6 greased 10 oz. ramekins placed in a shallow baking pan for easier handling. Bake 30 minutes or until fluffy. 233 calories per serving.