| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | 12" | |
| 1/2 | c | Mayo |
| 2 | T | Parmesan cheese, grated |
| 1/4 | t | Dry mustard |
| 2 | Egg whites | |
| 6 | Asparagus spears, cook | |
| Cut | ||
| 1 | Pieces | |
| Or 4 6" Boboli shells |
INSTRUCTIONS
Blend together mayo, cheese and mustard. Beat egg whites until stiff peaks form; fold into mayo mixture. Arrange cut asparagus on Boboli. Spoon mayo mixture over asparagus. Bake on ungreased baking sheet at 450~ about 8 to 10 minutes or until puffed and lightly browned. (wrv) Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“The church is prayer-conditioned.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 134
Calories From Fat: 93
Total Fat: 10.6g
Cholesterol: 9.8mg
Sodium: 278.7mg
Potassium: 33.4mg
Carbohydrates: 7.3g
Fiber: <1g
Sugar: 2g
Protein: 3.1g