Ingredients
- 1 pound asparagus
- 2 cups egg substitute (or 10 large eggs, beaten to blend with 2 tablespoons water)
- About 1/4 teaspoon garlic salt or regular salt
- 1 tablespoon minced fresh basil or dried basil
- 1 teaspoon butter or margarine
- 4 ounces (1/2 cup) neufchâtel (light cream) cheese, cut into 1/2-inch pieces
- 1/2 cup shredded mozzarella cheese
- 3 tablespoons grated parmesan cheese
- Pepper
Description
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