Asparagus & Herb Spoonbread With Feta Cheese

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3/4 pound asparagus, ends trimmed

1 1/2 cups milk

1 1/2 cups low-sodium chicken broth

1 1/2 cups cornmeal

4 tablespoons softened butter

4 eggs separated + 2 extra egg whites

1 1/2 teaspoons baking powder

1 1/2 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

4 tablespoons minced assorted fresh herbs

3/4 cup crumbled feta cheese

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