Instructions

1. 1

   Preheat oven to 350 degrees. Lightly grease a 16-ounce ramekin or two 8-ounce ramekins.In a nonstick frying pan, cook bacon over medium-high heat until crispy.

2. 2

   Place bacon strips on a paper towel-lined plate to drain. When bacon is cooled, cut into bite-sized pieces and set aside.

3. 3

   Drain all but 2 teaspoons of bacon fat from pan.

4. 4

   Add minced onion and sweat for 3 to 4 minutes, until onions are almost translucent.

5. 5

   Add asparagus and cook for about a minute more.

6. 6

   Remove pan from heat.In a small bowl, whisk together eggs, heavy cream, Parmesan, salt and pepper, until ingredients are incorporated. Stir in onions and asparagus.Line bottom of ramekin(s) with bacon pieces.

7. 7

   Pour egg mixture over bacon. Arrange reserved asparagus tips on top of the egg mixture and place ramekin on a parchment-lined baking sheet.

8. 8

   Bake in oven for 35 to 40 minutes, until center slightly jiggles and top of souffl is somewhat browned.

9. 9

   Serve immediately, before it falls!