|Frozen asparagus||10 Ounce (1 Package)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Shredded mozzarella cheese||4 Ounce (1 Cup)|
|Black pepper||1⁄4 Teaspoon|
|Ground red pepper||1 Dash|
|Eggs||4 Large, separated|
Line a 2-quart souffle dish with aluminum foil long enough to fit around, allowing a 1-inch overlap; fold foil lengthwise into thirds.
Lightly oil 1 side of foil and bottom of dish.
Wrap foil around outside of dish, oiled side against dish, allowing it to extend 3 inches above rim; secure with string.
Cook asparagus according to package directions, omitting salt; drain.
Position knife blade in food processor bowl; add asparagus.
Process 1 minute or until smooth.
Melt butter in a large heavy saucepan over low heat; add flour, stirring until mixture is smooth.
Cook, stirring constantly, 1 minute.
Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Add cheese and next 3 ingredients, stirring until cheese melts.
Beat egg yolks until thick and pale.
Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly.
Stir in pureed asparagus.
Beat egg whites at high speed of an electric mixer until stiff peaks form; gently fold into asparagus mixture.
Pour into prepared dish.
Bake at 350° for 50 minutes or until puffed and golden.
Remove foil collar, and serve immediately.