Ingredients
- 6 boboli shells
- 6 asparagus spears
- 2 egg whites
- 1/2 mayo
- 10 gr parmesan cheese (grated)
- 1 ml dry mustard
Blend together mayo, cheese and mustard. Beat egg whites until stiff peaks form; fold into mayo mixture. Arrange cut asparagus on Boboli. Spoon mayo mixture over asparagus. Bake on ungreased baking sheet at 230ºC about 8 to 10 minutes or until puffed and lightly browned. (wrv)
