Pre-heat oven 200°C/ 180°C (fan forced) and butter two 11/2 cup capacity soufflé dishes
Grate cheddar cheese and combine with Sacla Green Asparagus Sauce and egg yolks
Beat egg whites until stiff peaks form and gently fold into asparagus mixture
Spoon into souffle dishes and bake for 20-25 minutes until puffed and golden. Serve immediately
Tips & Hints:
To make Pumpkin and Chive Souffles - substitute Sacla Green Asparagus Sauce with Sacla Pumpkin & Parmesan Sauce and add 1 tablespoon snipped chives to the mixture.
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