For the soufflé

• 250 g QimiQ Classic, unrefrigerated
• 250 g white asparagus, peeled
• 30 g potatoes, peeled
• 80 g onion(s), finely diced
• 40 g butter
• 10 g fine crystal sugar
• 80 ml white wine
• 125 ml vegetable stock
• 3 g salt
• black pepper, freshly ground
• 2 egg yolk
• 60 g cream cheese
• 80 g white bread crumbs
• 0.5 orange(s), juice and finely grated zest
• 2 egg whites

For the vinaigrette

• 250 g QimiQ Classic, unrefrigerated
• 50 ml olive oil
• 120 g crème fraîche
• 100 ml orange juice
• Orange zest, from 1 orange
• 1 orange(s), diced
• 50 ml light balsamic vinegar
• 20 g coriander, chopped

For garnishing

• Pepper(s), diced
• Chives
• Cress

1. For the soufflé: Sauté the asparagus, potatoes and onions in butter.
2. Add the sugar and douse with the white wine. Add the vegetable stock, season to taste and cook covered until the vegetables are soft and the liquid has disappeared.
3. Puree the cooked vegetables with a blender and pass through a sieve.
4. Whisk the unchilled QimiQ Classic smooth. Add the asparagus mixture, egg yolks, cream cheese, bread crumbs, orange juice and orange zest and mix well.
5. Beat the egg whites until stiff and fold into the mixture.
6. Pour the mixture into greased soufflé dishes and bake in a water bath in a preheated oven at 180°C (air convection) for approx. 15-20 minutes.
7. For the vinaigrette: Whisk the QimiQ Classic smooth. Slowly whisk in the olive oil until emulsified.
8. Add the remaining ingredients and mix well.
9. Garnish with the diced sweet pepper, cress and chives. Serve with the asparagus soufflé.