*  Exported from  MasterCook  *

                          Asparagus Custard Puff

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Asparagus*                       Casseroles*

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    Butter
  30      milliliters   Garlic -- mince
     1/2  pound         Mushrooms -- slice
   1      teaspoon      Rosemary -- mince
   2      tablespoons   Pancetta -- chop
                        Salt and pepper
     1/2  cup           Manchego cheese -- shred
   8      slices        White bread; very thin -- lightly toast
  24                    Fresh asparagus tips -- blanch
   3      cups          Nonfat milk
   1 1/2  cups          Nonfat egg substitute -- equiv
   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 sl 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 ts 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.
 171 cal, 6 gr fat, 31.5% fat.

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