Cheesy Asparagus Appetizer

Looking for an "entertaining" recipe? Bake this bubbly Cheesy Asparagus Appetizer for your next party platter.

Ingredients

• 10 Rhodes™ Dinner Rolls, thawed and risen
• 1 pound fresh asparagus
• 1 cup grated Swiss cheese, divided
• 1/4 cup minced fresh parsley
• 4 eggs, lightly beaten
• 3/4 cup Half-and-Half
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/8 teaspoon ground nutmeg

Instructions

1. Spray board or counter top with non-stick cooking spray. Combine rolls together to form a ball and roll into a 14-15 inch circle. Press onto the bottom and up the sides of a sprayed 12-inch deep dish pizza pan.
2. Cut 3 or 4 inches from top of each asparagus spear. Set tops aside. Cut stem ends into 1-inch pieces.
3. In a small saucepan, bring water to a boil. Add the 1 inch asparagus pieces; cover and boil for 2 to 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Arrange the blanched asparagus over crust. Sprinkle with 1/3 cup cheese and parsley.
4. In a bowl combine eggs, Half-and-Half, salt, pepper and nutmeg; pour into crust. Arrange asparagus tops over egg mixture. Sprinkle with remaining cheese.
5. Bake at 375 degrees F for 30 to 35 minutes or until a knife inserted near the center comes out clean.
6. Let cool for 10 minutes before cutting.

Attribution

Recipe and photo used with permission from: Rhodes BakeNServ