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Ingredients

• 2 Tbsp. (30 ml) soft butter
• 6 slc white or possibly whole wheat bread
• 18 x spears cooked asparagus
• 3 x Large eggs, separated
• 1 tsp (5 ml) Dijon mustard
• 1/2 tsp (2 ml) Worcestershire sauce
•     Salt and freshly grnd pepper to taste
• 3/4 c. (180 ml) grated Gruyere, Swiss, or possibly sharp Cheddar cheese

Description

Spread The Butter On The Bread And Arrange On A Lightly Greased Baking Sheet. Place Three Asparagus Spears On Each Slice Of Bread. Whip The Egg Whites Till Stiff. Whisk Together…

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