Serves: 12
Total Calories: 170
Yield: 12
Spray board or counter top with non-stick cooking spray. Combine rolls together to form a ball and roll into a 14-15 inch circle. Press onto the bottom and up the sides of a sprayed 12-inch deep dish pizza pan. Cut 3-4 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 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 Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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