Butter 6 ramekins and place in the fridge to chill while preparing the filling.
Roast the asparagus on a baking sheet in a 400 degree oven for 15-20 minutes, until browned and tender. Set aside.
Reduce oven temperature to 375 degrees.
Beat the egg whites until stiff peaks form. Set aside.
Make the bechamel sauce (see below) and add the asparagus, bacon, cream and brandy. Stir until combined.
Add the cheese, stir and remove from heat and place in a large bowl. Add any salt to taste at this point. (I don't typically need to add more salt)
Gently fold the egg whites into the bechamel sauce, making sure the egg whites don't deflate. The filling should still be light and fluffy when you're done. It's ok if it doesn't look fully mixed.
Fill the ramekins to the top edge with the souffle mixture. Place ramekins in an ovenproof baking dish filled with 1/2 to 1" of water. This helps keeps the souffles from cracking.
Bake for 20-25 minutes, until golden brown and souffles have risen up over the edge of the ramekins.
Serve immediately alone or drizzled with hollandaise sauce (totally try the hollandaise sauce).