1 tablespoon plain dry bread crumbs
8 ounces small potatoes, peeled, thinly sliced
2 teaspoons olive oil
1 pound asparagus, trimmed
1/2 teaspoon salt, divided
1 cup shredded reduced-fat sharp Cheddar cheese
3 scallions, sliced
1 12-ounce can evaporated fat free milk
2 large eggs
2 large egg whites
2 teaspoons butter, melted
1 teaspoon dry mustard
1/4 teaspoon freshly ground pepper
Heat oven to 400 degrees. Coat a 9-inch deep dish pie plate with vegetable cooking spray and sprinkle with bread crumbs. Beginning in center, arrange potato slices in slightly overlapping circles up to rim. Lightly brush with olive oil and press down gently. Bake 10 minutes.
Set 8 to 12 asparagus spears aside. Cut remaining spears into 1-inch pieces.
Sprinkle crust with 1/4 teaspoon salt and 1/4 cup cheddar. Cover with asparagus pieces, then sprinkle with scallions and another 1/4 cup cheese. Arrange whole asparagus spears on top.
Beat evaporated milk, eggs, egg whites, butter, mustard, pepper, and remaining 1/4 teaspoon salt in a medium bowl. Pour into pie plate and sprinkle with remaining cheddar. Bake until a knife inserted in center comes out clean, about 35 minutes.
Recipe makes 6 servings.
Did You Know?
Considered a delicacy since ancient times, asparagus is one of the most nutritionally well-balanced vegetables in existence. It leads nearly all produce items in the wide array of nutrients it supplies in significant amounts for a healthy diet.
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