Double-baked cheese soufflés with asparagus sauce

Soufflés

• 100 g Parmesan cheese, cut into pieces (3 cm)
• 10 g panko breadcrumbs
• 15 g hazelnuts, without skin, toasted
• 60 g unsalted butter
• 90 g plain flour
• 340 g milk
• 4 eggs, room temperature and separated
• 2 sprigs fresh thyme, leaves only
• 20 g wholegrain mustard
• 20 g Worcestershire sauce (see Tips)
• 50 g goats cheese
• 1 pinch grated nutmeg
• salt, to taste
• freshly ground pepper, to taste

Asparagus sauce

• 30 g unsalted butter
• 1 eschalot, cut into pieces
• 80 g leek, cut into pieces
• 250 g water
• 1 tsp Chicken stock paste (see Tips)
• 2 bunches asparagus stalks only, trimmed and cut into pieces
• iced water, for cooling
• 200 g pouring (whipping) cream
• 20 g fresh baby spinach (see Tips)
• hazelnuts, without skin, toasted and roughly chopped, to serve