| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | 12" | |
| 1/2 | c | Mayo |
| 2 | tb | Parmesan cheese — grated |
| 1/4 | ts | Dry mustard |
| 2 | Egg whites | |
| 6 | md | 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
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