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Cheesy Asparagus Appetizer |
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Serves: 6 Print this RecipeServing: 1 wedge 10 Rhodes White Dinner Rolls, thawed and risen 1 pound fresh asparagus spears 1 cup grated Swiss cheese, divided 1/4 cup minced fresh parsley 4 eggs, lightly beaten 3/4 cup half and half 1/2 teaspoon salt 1/2 teaspoon pepper 1/8 teaspoon ground nutmeg 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 recipe comes from the Cook'n collection. Try Cook'n for FREE!
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