Cheesy Asparagus Boboli
Cheesy Asparagus Boboli recipe
Yield
servingsPrep
15 minCook
10 minReady
25 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
boboli shells
|
* |
| ½ | cup |
mayonnaise
|
|
| 2 | tablespoons |
Parmesan cheese
grated |
|
| ¼ | teaspoon |
dry mustard
|
|
| 2 | each |
egg whites
|
*
|
| 6 | each |
asparagus
medium, cooked, cut 1-inch pieces |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
boboli shells
|
* |
| 118 | ml |
mayonnaise
|
|
| 3E+1 | ml |
Parmesan cheese
grated |
|
| 1.3 | ml |
dry mustard
|
|
| 2 | each |
egg whites
|
*
|
| 6 | each |
asparagus
medium, cooked, cut 1-inch pieces |
*
|
Directions
Blend together mayo, cheese and mustard.
Beat egg whites until stiff peaks form; fold into mayonnaise mixture.
Arrange cut asparagus on Boboli.
Spoon mayonnaise mixture over asparagus.
Bake on ungreased baking sheet at 450 degrees about 8 to 10 minutes or until puffed and lightly browned.
