Sauté the asparagus in a frying pan with the butter and onion, and then liquidize.
Mix the Ricotta with 2/3 of the asparagus, the eggs, a little salt and nutmeg.
Divide the mixture between greased soufflé dishes and bake at 180°C for 20 minutes.
In the meantime, briefly cook the remaining asparagus with the cream and gated Grana Padano.
Turn the soufflés out onto the plates and serve with the sauce prepared.

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