Recipe by Donna Rayevich
"Love this in the early spring months when asparagus is so readily available. Makes a great side dish. Serve warm or at room temperature."
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chopped fresh asparagus, or more to taste
whole wheat flour
grated Parmesan cheese
chopped fresh parsley
salt and ground black pepper to taste
We love asparagus and I always like to try new recipes. I knew it would be dense when I saw only whole wheat flour so I used half whole wheat, half all purpose. Half a cup of oil seemed like a lot but I used it along with the 4 eggs. There didn't seem to be anything that would make it rise either. I did put it in 2 pie plates instead of a 9X13" baking dish and adjusted the time. The result was a very dense (hard) consistency with oil floating around the edges. I don't believe anyone really made this dish before with these ingredients and amount because it doesn't work. It was a complete waste of money for the asparagus and grated cheese. Sorry.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 139
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