Yield: 4 Servings
Measure | Ingredient |
---|---|
1 \N | 12\" |
½ cup | Mayo |
2 tablespoons | Parmesan cheese -- grated |
¼ teaspoon | Dry mustard |
2 \N | Egg whites |
6 mediums | Asparagus spears; cook -- |
\N \N | Cut |
1 \N | Pieces |
\N \N | Or 4 6\" Boboli shells |
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 :
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