50g butter, 30g walnuts lightly crushed, 300g British asparagus, 200g fresh British peas (shelled weight), 200ml whole milk, 2tbs flour, 3 eggs, 100g goats cheese.
Preheat the oven to 200°C/gas mark 6. Melt half the butter and use to brush the inside ramekins. Sprinkle walnuts into the dishes.
Cut the asparagus into 1cm pieces, leaving the tips longer. Cook with the peas in plenty of boiling salted water until tender. Drain and reserving the tips, puree the stems and peas to a paste using a blender or processor. Melt the remaining butter, add flour to make a roux and cook for a minute before whisking in the milk. Cook the sauce for a few minutes until thickened. Chop the goats’ cheese and stir through the sauce with the pureed asparagus and peas. Separate the eggs, tip the yolks into the asparagus sauce and stir through, and the whites into a metal bowl. Whisk the egg whites until stiff and fluffy. Take a large spoon of the egg white and stir it vigorously in the sauce, then pour the sauce into the bowl of eggs whites. Fold the sauce gently through the egg whites. Spoon the mixture into the ramekins, push the tips gently into the top of the mixture and bake for 20 minutes. Serve and enjoy!