Spray board or counter top with non-stick cooking spray. Combine rolls together to form a ball and roll into a 14- to 15-inch circle. Press onto the bottom and up the sides of a sprayed 12-inch deep dish pizza pan. Cut 3- to 4-inches from top of each asparagus spear. Set tops aside. Cut stem ends into 1-inch pieces. In a small saucepan, bring water to a boil. Add the 1-inch asparagus pieces cover and boil 2-3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Arrange the blanched asparagus over crust. Sprinkle with 1/3 cup cheese and parsley. In a bowl combine eggs, half & half, salt, pepper and nutmeg pour into crust. Arrange asparagus tops over egg mixture. Sprinkle with remaining cheese. Bake at 375°F for 30-35 minutes or until a knife inserted near the center comes out clean. Let cool for 10 minutes before cutting.
This Cheesy Asparagus Appetizer recipe is from the Cook'n with Rhodes Cookbook. Download this Cookbook today.
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