Preheat oven to 400 degrees F. Brush and evenly coat the inside of 4, 6 oz. souffle cups with 1 Tbsp. of the butter. Sprinkle in breadcrumbs and swirl to coat the inside of souffle cups. Shake out excess. Place cups in a sided baking pan, then set aside.
Heat the remaining butter in a small pot over medium heat. Stir in flour until well combined. Gradually whisk in cream and cook until mixture thickens. Remove from the heat and cool to room temperature, then mix in egg yolks until well combined. Mix in cheese, asparagus, salt, pepper and nutmeg.
Beat the egg whites until stiff peaks form. Whisk of them into the cheese mixture to lighten. Gently fold in the rest of the whites.
Spoon mixture into the prepared cups. Place in the oven and add enough hot water to come halfway up the sides of the cups. Bake until puffed and browned, 25-30 minutes. Serve immediately.