Break the asparagus in half. Trim off the ends and peel the lower part of the spears.

Chop the scallions into thin rings.

Separate two of the eggs. Beat the egg whites until stiff peaks form. Set aside.

Heat the oil in a skillet. Add the asparagus and scallions and sauté for 5 minutes.

Transfer to a food processor and pulse until a chunky (not smooth) pureé forms.

Remove 2 tablespoons of the chunky pureé and then further process the rest of the mixture into a fine pureé.

Grease 4 large ramekins. Line a baking sheet with parchment paper. Place the ramekins on top.

Preheat the oven to 400 degrees.

Melt the butter in the skillet.

Whisk in 3 tablespoons of flour, then the milk. Bring it to a simmer.

Season with salt and freshly ground black pepper.

Mix in three-quarters of the Swiss cheese and the remaining 2 tablespoons of flour.

Stir in both asparagus/scallion purees, then the herbs.

Quickly whisk in the yolks, then carefully fold in the egg whites.

Transfer the mixture to the ramekins.

Sprinkle the rest of the Swiss cheese over the top.

Place the baking sheet in the oven and bake for 20 minutes. Do NOT open the oven during the baking time.

Remove from oven and serve.