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Categories:Viewed: 45 - Published at: 4 years ago
Ingredients
- 1 c. water
- 2/3 lb. fresh asparagus, trimmed and cut into 1-inch pieces
- 1 medium onion, chopped
- 2 tsp. olive or canola oil
- 2 Tbsp. minced fresh parsley
- 1 1/2 c. egg substitute
- 5 Tbsp. shredded Parmesan cheese, divided
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1/4 c. shredded reduced-fat Cheddar cheese
Method
- In a saucepan, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water; drain and pat dry. In a 10-inch ovenproof skillet, saute onion in oil until tender. Add parsley and asparagus; toss to coat.
