My very first souffles

Very bold move....having never eaten a souffle in my life, I decided to make them. Fortunately, they turned out really well! Here's the recipe:

Asparagus-Goat Cheese Souffles (Eating Well Magazine)

1 bunch asparagus (about 1 pound), trimmed (I used very thin spears of asparagus)
1 1/2 cups nonfat milk
2 T butter
3 T all-purpose flour
1/2 tsp coarse salt, divided
1/4 tsp freshly ground pepper
Pinch of ground nutmeg
4 large egg yolks, at room temp
1 1/2 tsp truffle oil (optional, but we used it)
8 large egg whites, at room temp
1 cup crumbled or diced ages goat cheese or Manchego cheese

1. Fill a large skillet with 1 inch of hot water and bring to a boil. Add asparagus. Partially cover and cook the asparagus until tender-crisp, about 3 min. Drain; refresh under cold water. Blot the asparagus dry with a clean kitchen towel, then cut into 1/2-inch slices

2. Position rack on lowest level of oven; preheat to 375 deg. Coat six 10-ounce ramekins with nonstick cooking spray. Place ramekins on a large rimmed baking sheet.

3. Heat milk in a small saucepan over medium heat until hot. Melt butter in a medium saucepan over medium-low heat. Whisk in four and cook, whisking often, for 2 min. Turn off heat and slowly whisk in hot milk. Return the heat to medium-low and continue whisking until the mixture is thickened, 3 to 4 min. Whisk in 1/4 tsp salt, pepper and nutmeg. Remove from the heat and whisk in 4 egg yolks, one at a time, and truffle oil, if using. Transfer the mixture to a large bowl and stir in the asparagus and cheese.

4. Place 8 egg whites in a large bowl. Beat with an electric mixer, slowly increasing the speed, until they begin to foam. Add the remaining 1/4 tsp salt and continue to beat until the whites hold their shape; do not overbeat. (You'll know they are read when you lift the beaters out and the peak doesn't flop over.)

5. Using a rubber spatula, gently stir one-third of the whites into the egg yolk mixture to lighten it. Gently fold in the remaining egg whites just until blended. Divide the souffle mixture among the prepared ramekins, filling them almost to the top. (Discard any leftover mixture or prepare another ramekin for another souffle.)

6. Bake the souffles on the bottom rack until puffy and golden and an instant-read thermometer inserted into the center registers 145 deg, 20 to 25 min. Do not overcook - the centers will look soft.

(As a note: these can be brought to room temp, covered with plastic wrap, and refrigerated. We reheated them for breakfast over the next few days, and they were still delicious, even though they had fallen by that point.)

Per Serving: 205 calories; 13 g fat; 167 mg cholesterol; 9 g carbohydrate; 0 g added sugars; 14 g protein; 1 g fiber; 372 mg sodium; 296 mg potassium