Recipe: Asparagus Custard Puff

recipelink.com Chat Room Recipe Swap
From: Nancy,.SanFran

Asparagus Custard Puff
Recipe By : Shared for the swap by Margaret Campione
Serving Size : 8

1 tablespoon butter
2 tablespoons garlic, minced
1/2 pound mushrooms, sliced
1 teaspoon rosemary, minced
2 tablespoons Pancetta, chopped
Salt and pepper
1/2 cup Manchego cheese, shredded
8 slices white bread; very thin, lightly toasted
24 Fresh asparagus tips, blanched
3 cups nonfat milk
1 1/2 cups nonfat egg substitute (equivilant to 6 eggs)
1 dash cayenne pepper
1/4 cup Parmesan cheese

Heat butter in skillet and saute garlic until tender.

Stir in mushrooms and saute until mushrooms give up liquid then reabsorb it. Stir in rosemary and pancetta. Season to taste with salt and pepper.

Sprinkle cheese over 4 slices toasted bread to cover. Spoon mushroom mixture evenly over cheese on bread.

Place 4 asparagus tips on each bread slice. Top each with another slice toasted bread to make sandwich. Cut each sandwich in half diagonally and arrange pinwheel style in 11" round quiche dish.

Combine nonfat milk, egg substitute, 1 1/2 tsp. salt and cayenne pepper to taste. Pour mixture over toast halves in baking dish.

Cover and refrigerate overnight. Bake at 350~ 30 to 40 minutes or until top is puffed and golden and center tests done with knife.

Garnish with remaining warm blanched asparagus tips.