Asparagus Souffle

• 2 1/2 pounds asparagus, trimmed and peeled
• 2 small white potatoes (about 1/2 pound), peeled and cubed
• 1 1/4 tablespoon sesame seeds
• 1/2 cup ricotta cheese
• Salt and freshly ground pepper to taste
• 2 teaspoons fresh grated ginger
• 1/4 teaspoon hot pepper flakes, or to taste
• 2 tablespoons finely minced scallions
• 8 eggs, separated

1. Preheat oven to 425 degrees.
2. Butter well and chill 8 1 1/4-cup souffle dishes.
3. In separate pots boil asparagus and potatoes in lightly salted water until soft.
4. Drain well.
5. Meanwhile, lightly toast sesame seeds by placing in hot nonstick fry pan.
6. Set aside.
7. Place asparagus and potatoes in food processor or blender with ricotta.
8. Puree slightly.
9. Add salt, pepper, ginger, pepper flakes and scallions and puree well.
10. You should have about 3 cups.
11. Transfer mixture to bowl.
12. Add yolks to mixture and blend well with wire whisk.
13. In another bowl whisk whites until they form soft peaks.
14. Fold 1/4 of whites into asparagus mixture, then remainder.
15. Do not overwork mixture.
16. Taste for seasoning.
17. Place souffle dishes on baking sheet and fill to rim with mixture.
18. Sprinkle sesame seeds evenly onto souffles.
19. Before placing in oven run thumb around rim of each to remove any overflow, which could cling and prevent souffle from rising fully.
20. Bake for approximately 10 minutes.

white potatoes, sesame seeds, ricotta cheese, salt, ginger, hot pepper, scallions, eggs

Taken from cooking.nytimes.com/recipes/10235 (may not work)