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