Asparagus Parmesan Cheese Puffs

Asparagus Parmesan Cheese Puffs
(from my friend Mark Szabo)
1/3 pound asparagus spears
¾ cup milk
5 tablespoons butter, cut into pieces (75 gm)
¾ cup flour
½ teaspoon salt
¼ teaspoon cayenne pepper
3 eggs, room temperature
¾ cup freshly grated Parmesan cheese
½ cup shredded Gruyere cheese
Snap off tough ends of asparagus and discard. Cut spears on the diagonal into ¼-inch pieces. Simmer in boiling water until just tender, about 1 minute. Drain and set aside.
In a heavy saucepan, combine milk and butter and bring to a boil over medium high heat. Meanwhile, sift flour, salt and cayenne pepper into a bowl. As soon as milk reaches a boil and butter has melted, remove from heat and add flour mixture all at once. Using a wooden spoon, beat vigorously until the mixture thickens and pulls away from sides of the pan, about 1 minute. Transfer to a bowl. Add eggs, one at a time, beating well after each addition. Let cool for 10 minutes.
Preheat oven to 400F. Line 2 baking sheets with parchment paper and lightly butter the paper.
Add asparagus, Parmesan, and Gruyere to the cooled dough and stir to mix well. Using a teaspoon, scoop up rounded spoonfuls of the dough and place of baking sheets, about 1 inch apart. Bake until golden brown, 20 to 25 minutes. Remove from oven and, using a spatula, transfer to a warmed serving dish. Serve immediately. Makes 36 puffs.