Gougères :
Melt 75 g of butter with 250 ml of water in a casserole. Remove from the heat and add 150 g of flour.  Dry the resulting dough over low heat for two minutes and remove from heat.
Add four eggs, mixing after each to obtain a homogeneous dough. Add the equivalent of 2 tablespoons of mature Soumaintrain; the heat of the dough should melt the cheese.  Season with a pinch of pepper (do not salt, the cheese suffices).

Dispose the gougère dough on a baking tray covered with oven paper, in small mounds. Space them adequately, as the gougères will expand during cooking. Bake in a 180°C oven for about 10 to 15 minutes; the gougères should be plump and golden. Allow to cool, and reserve.

Topping :
It begins with a Soumaintrain béchamel. To make it, melt 50 g of butter on high heat, add 100g of flour, then stir in 300 ml of milk until a smooth consistency is achieved.
Add the equivalent of 2 tablespoons of mature Soumaintrain. Leave to cool, and reserve.
Save half of the béchamel to serve with the asparagus later.
When the remaining half has cooled, whip up the 150 g of crème fraiche (beater or whisk) and gently incorporate it into the cooled béchamel. Add the peas (previously cooked in water, but still quite firm) and fresh Soumaintrain cut into small cubes.

Trim off the gougère tops and apply the preparation to the gougères with the help of a pastry bag.

Asparagus and Morvan ham :
Peel the asparagus while retaining the tender part. Steam it for 15 minutes. Surround the cooked asparagus with slices of raw ham. Broil for 5 minutes.
Place on the plates, adding Soumaintrain cream to accompany the asparagus, and sprinkle with parsley. Add 3 gougères. Serve warm.