Twice-Baked Goat’s Cheese Soufflé with Manchego

Ingredients

• 100 gm unsalted butter, chopped, plus extra melted, for greasing
• 100 gm (⅔ cup) plain flour
• 500 ml (2 cups) milk, warmed
• 1 tsp Dijon mustard
• 80 gm soft goat's cheese
• 100 gm finely grated 12-month Manchego, plus extra to serve
• 2 tsp finely chopped chives
• 4 eggs, separated
• 180 ml (¾ cup) pouring cream
• Asparagus salad
• 2 bunches asparagus, trimmed, shaved
• ½ cup chervil
• ½ cup small flat-leaf parsley leaves
• ½ cup chopped chives
• 2 tbsp lemon juice
• 1 tbsp extra-virgin olive oil
• Micro red-vein sorrel, to serve