1 lb. asparagus
\n1 tsp. olive oil
\n1 C. hopped onion
\nCooking spray
\n5 (1.4-oz.) slices firm white sandwich bread (such as Pepperidge Farm Farmhouse), cut into 1\/2-inch cubes
\n1\/2 C. chopped reduced-fat ham
\n3\/4 C. (3 oz.) shredded fontina cheese
\n1 2\/3 C. fat-free milk
\n3\/4 C. egg substitute
\n2 tsp. Dijon mustard
\n1\/2 tsp. dried basil
\n1\/4 tsp. salt
\n1\/4 tsp. black pepper<\/p>\n
Preheat oven to 375\u00b0. Cut a 3-inch tip from each asparagus spear, reserving the stalks for another use. Cut asparagus tips into 1\/2-inch pieces. Heat oil in a nonstick skillet over medium-high heat. Add onion; saut\u00e9 for 5 minutes or until tender, stirring frequently. Add asparagus; cover and cook 4 minutes, stirring once. Remove from heat, and set aside. Coat 6 (10-oz.) custard C. or ramekins with cooking spray; place in a large baking pan. Place bread cubes evenly into custard C.. Top evenly with asparagus mixture, ham, and cheese. Combine milk and remaining ingredients, stirring with a whisk. Pour evenly into custard C.; let stand 20 minutes. Add hot water to pan to a depth of 1 inch. Cover and bake at 375\u00b0 for 30 minutes. Uncover and bake an additional 15 minutes. Let stand 10 minutes before serving.<\/p>\n
Yield: 6 servings
\nCalories: 237
\nFat: 7.9g
\nFiber: 3.9g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 lb. asparagus 1 tsp. olive oil 1 C. hopped onion Cooking spray 5 (1.4-oz.) slices firm white sandwich bread (such as Pepperidge Farm Farmhouse), cut into 1\/2-inch cubes 1\/2 C. chopped reduced-fat ham 3\/4 C. (3 oz.) shredded fontina cheese 1 2\/3 C. fat-free milk 3\/4 C. egg substitute 2 tsp. Dijon mustard 1\/2 tsp. dried basil 1\/4 tsp. salt 1\/4 tsp. black pepper Preheat oven to 375\u00b0. Cut a 3-inch tip from each asparagus spear, reserving the stalks…<\/p>\n