Delicious served warm or at room temperature, these appetizers are great on their own or on small toasts.
- Portion size 32 servings
Ingredients
Method
In bowl, whisk together eggs, half of the Gruyere cheese, the milk, salt and pepper. Cut tips off asparagus and set side. Chop remaining asparagus; add to egg mixture. Pour into greased 8-inch (2 L) square metal cake pan. Sprinkle with remaining cheese; attractively arrange asparagus tips evenly over top.
Bake in 350°F (180°C) oven for 30 minutes or until golden and knife inserted in centre comes out clean. Remove from pan. Cut into 16 squares; cut each diagonally in half to form triangles.
Nutritional facts <b>Per Piece:</b> about
- Sodium 48 mg
- Protein 3 g
- Calories 36.0
- Total fat 2 g
- Cholesterol 58 mg
- Saturated fat 1 g
- Total carbohydrate 1 g
%RDI
- Iron 1.0
- Folate 5.0
- Calcium 4.0
- Vitamin A 4.0
- Vitamin C 2.0
