Egg souffle with bacon and asparagus

Directions

1. Preheat oven to 350 degrees. Lightly grease a 16-ounce ramekin or two 8-ounce ramekins.
2. In a nonstick frying pan, cook bacon over medium-high heat until crispy. Place bacon strips on a paper towel-lined plate to drain. When bacon is cooled, cut into bite-sized pieces and set aside.
3. Drain all but 2 teaspoons of bacon fat from pan. Add minced onion and sweat for 3 to 4 minutes, until onions are almost translucent. Add asparagus and cook for about a minute more. Remove pan from heat.
4. In a small bowl, whisk together eggs, heavy cream, Parmesan, salt and pepper, until ingredients are incorporated. Stir in onions and asparagus.
5. Line bottom of ramekin(s) with bacon pieces. Pour egg mixture over bacon. Arrange reserved asparagus tips on top of the egg mixture and place ramekin on a parchment-lined baking sheet. Bake in oven for 35 to 40 minutes, until center slightly jiggles and top of soufflé is somewhat browned. Serve immediately, before it falls!