Mushroom and asparagus Parmentier soufflé with Parmesan

For the Parmentier:

• Peel, wash and boil the potatoes until tender. 
• Drain and pass through the mill, adding the butter in small pieces at the same time. 
• Add the egg yolks. 
• Add the egg whites previously beaten to stiff peaks.
• Season with salt, white pepper and nutmeg. 

For the garnish:

• Clean the mushrooms and cut into small quarters. 
• Sauté over high heat with olive oil, add a brunoised garlic clove, chopped parsley and salt. Set aside.
• Cut the asparagus into pieces the size of the mushrooms and sauté with olive oil, season with salt and set aside. 

ASSEMBLY:

• Grease and flour a ramequín mold.
• Place a bit of Parmetier at the base, then add a spoonful of mushrooms and another of asparagus. 
• Fill the rest of the mold with more Parmetier and level with a spatula. 
• Grate Parmesan over the cheese. 
• Bake for 8 min. at 230ºC
• Serve hot.