Cheesy Asparagus Appetizer

Serves: 6
Total Calories: 330


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.

Nutritional Facts:

Serves: 6
Total Calories: 330
Calories from Fat: 140

This Cheesy Asparagus Appetizer recipe is from the Cook'n with Rhodes Cookbook. Download this Cookbook today.

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