Asparagus Custard Puff Recipe

• 1 Tbsp. Butter
• 2 Tbsp. Garlic mince
• 1/2 lb Mushrooms slice
• 1 tsp Rosemary mince
• 2 Tbsp. Pancetta chop Salt and pepper
• 1/2 c. Manchego cheese shred
• 8 slc White bread, very thin lightly toast
• 24 x Fresh asparagus tips blanch
• 3 c. Nonfat lowfat milk
• 1 1/2 c. Nonfat egg substitute equiv
• 6 x Large eggs
• 1 dsh cayenne pepper
• 1/4 c. Parmesan cheese

1. Heat butter in skillet and saute/fry garlic till tender.
2. Stir in mushrooms and saute/fry till mushrooms give up liquid then reabsorb it.
3. Stir in rosemary and pancetta.
4. Season to taste with salt and pepper.
5. Sprinkle cheese over 4 slices toasted bread to cover.
6. Spoon mushroom mix proportionately over cheese on bread.
7. Place 4 asparagus tips on each bread slice.
8. Top each with another slice toasted bread to make sandwich.
9. Cut each sandwich in half diagonally and arrange pinwheel style in 11" round quiche dish.
10. Combine nonfat lowfat milk, egg substitute, 1 1/2 teaspoon salt and cayenne pepper to taste.
11. Pour mix over toast halves in baking dish.
12. Cover and chill overnight.
13. Bake at 350 30 to 40 min or possibly till top is puffed and golden brown and center tests done with knife.
14. Garnish with remaining hot blanched asparagus tips.
15. 171 cal, 6 gr fat, 31.5% fat.

butter, garlic, mushrooms slice, rosemary, salt, manchego cheese shred, white bread, fresh asparagus tips blanch, milk, equiv, eggs, cayenne pepper, parmesan cheese

Taken from cookeatshare.com/recipes/asparagus-custard-puff-70842 (may not work)