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1. With a small, sharp knife (not a vegetable parer) peel each asparagus of its skin and tough outer flesh. The peeling may be as thick as 1/16 inch at the butt end, but should gradually become paper-thin as the knife cuts toward the tip.
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2. Wash the peeled spears in cold water. Divide the asparagus into two or three equal bundles, and tie the bundles together with string at both the tip and butt ends.
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3. In a stainless-steel or enameled casserole large enough to hold the asparagus horizontally, bring 3 quarts of water and 1 tablespoon of salt to a boil over high heat.
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4. Drop in the asparagus bundles, reduce the heat to moderate and boil uncovered for 8 to 10 minutes, or until the butt ends are tender but still slightly resistant when pierced with the tip of a sharp knife. Do not over-cook.
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5. Using two kitchen forks, lift the bundles out of the water by their strings, let them drain a moment, then lay them on a double thickness of paper towels to drain.
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6. Cut off the strings and slice each spear crosswise into ½-inch lengths. (Frozen asparagus needs only to be defrosted thoroughly and cut into ½-inch lengths.)
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7. Preheat the oven to 350°. With a pastry brush, spread the 2 tablespoons of softened butter over the bottom and sides of a 2-quart souffle dish or plain mold.
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8. Melt the remaining 4 tablespoons of butter in a heavy 3- to 4-quart saucepan over moderate heat. When the foam begins to subside, stir in the flour and mix thoroughly.
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9. Pour in the milk and, stirring constantly with a whisk, cook over high heat until the mixture thickens heavily and comes to a boil. Reduce the heat to low and simmer for about 3 minutes to remove any taste of raw flour.
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10. Stir in the red pepper and the remaining 1½ teaspoons of salt. Off the heat stir in the lime juice, then beat in the egg yolks, one at a time.
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11. In a deep bowl, preferably of unlined copper (glass or stainless steel will do if they must), beat the egg whites with a whisk or a rotary or electric beater until they are stiff enough to stand in unwavering peaks when the beater is lifted from the bowl. Stir about ¼ of the whites into the asparagus mixture, then pour it over the remaining whites.
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12. Gently but thoroughly fold them together with a rubber spatula, using an over-under cutting motion rather than a stirring motion. With a rubber spatula, fold in the asparagus and taste for seasoning.
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13. Pour the mixture into the prepared dish, and cover it tightly with foil. Place the dish in a large shallow roasting pan and pour in enough boiling water to come halfway up the side of the dish.
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14. Bake in the middle of the oven for 1 hour, or until the pudding is firm and a knife inserted in the center comes out clean. Serve at once.
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