- 2 pounds fresh asparagus, cut into 2 inch pieces
- 1 (16 ounce) package pre-baked Italian bread shell crust
- 1/2 cup mayonnaise
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon ground mustard
- 3 egg whites
- Place asparagus in a steamer basket over 1 in of boiling water in a saucepan; cover and steam until crisp-tender, about 4 minutes. Drain on paper towel. Place crust on an ungreased 12-in. pizza pan; arrange asparagus on top.
- In a bowl, combine the mayonnaise, cheese and mustard; mix well. In a small mixing bowl, beat egg whites until stiff peaks form. Fold into mayonnaise mixture; spread over asparagus. Bake at 450 degrees F for 12-13 minutes or until golden brown. Cut into wedges; serve warm. Refrigerate leftovers.