1 lb. asparagus, tough ends trimmed, cut into 1/2-inch pieces
¾ c.  canned white kidney beans (cannellini), rinsed & drained
1/3 c. milk
3 Tbsp.  flour
4 oz. Capriole fresh goat cheese
2 egg yolks
1 Tbsp.  fresh tarragon, finely cut (or ½ tsp. dried tarragon)
salt to taste
½ tsp. red pepper flakes
6 egg whites
1/8 t. cream of tartar

Preheat oven to 375°. In a vegetable steamer, steam asparagus about 2 min. until barely tender.  Drain.  Mash drained beans until coarse-texured but not lumpy. In large saucepan, stir flour over medium heat until it begins to slightly change color, whisk in milk until mixture is slightly thickened and no lumps remain, about 4 minutes. Remove from heat and stir in mashed beans and goat cheese. Whisk in egg yolks, tarragon and 1/4 tsp. salt, until well combined.  In large bowl, with an electric mixer, beat egg whites, a pinch of salt and cream of tartar until stiff, but not dry, peaks form. Stir about 1 cup of egg whites into goat cheese-bean mixture, then gently fold in remaining whites. Gently fold in asparagus.  Spoon mixture into an 8-cup soufflé mold and bake for 30 minutes, or until soufflé is golden brown, puffed, and just set in center. Serve immediately.