Double-baked cheese soufflés with asparagus sauce

Name: Double-baked cheese soufflés with asparagus sauce
Prep time: 20 min
Cook time: 2 h
Total time: 2 h
Yield: 6 portions
Ingredients: 100 g Parmesan cheese; 10 g panko breadcrumbs; 15 g hazelnuts, without skin; 60 g unsalted butter; 90 g plain flour; 340 g milk; 4 eggs; 2 sprigs fresh thyme; 20 g wholegrain mustard; 20 g Worcestershire sauce; 50 g goats cheese; 1 pinch grated nutmeg; salt; freshly ground pepper; 30 g unsalted butter; 1 eschalot; 80 g leek; 250 g water; 1 tsp Chicken stock paste; 2 bunches asparagus; iced water; 200 g pouring (whipping) cream; 20 g fresh baby spinach; hazelnuts, without skin