Asparagus Parmesan Soufflé With Hollandaise

Ingredients

• 2 teaspoons unsalted butter, softened to grease ramekins
• 1/4 cup fine breadcrumbs to dust ramekins
• 4 large egg whites
• 8 ounces prepared asparagus; peeled, blanched*
• 1 leek, white part only, roughly chopped
• 3 Tbs grated Parmesan cheese + 1 Tbs for dusting
• 3 large egg yolks
• 1 tsp salt
• ½ tsp fresh ground pepper
• 1 tsp lemon zest
• 123 Hollandaise
• 1 stick unsalted butter (8Tbs)
• Juice of 2 lemons