Asparagus and Goat Cheese Souffle

Ingredients

• 3/4 pound asparagus, tough ends trimmed, cut into 1/2
• 3/4 cup canned white kidney beans (cannellini), rinsed and drained
• 1/3 cup lower-fat milk (such as 1%)
• 3 tbsp all-purpose flour
• 6 tbsp soft goat cheese (about 1-1/2 ounces)
• 2 large egg yolks
• 1/2 tsp tarragon
• 1/2 tsp salt
• 1/4 tsp white pepper
• 6 large egg whites
• 1/8 tsp cream of tartar