** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Cut into 1/4-inch slices; reserve tips. Combine dry ingredients and wet (except cream cheese) separately, then stir wet into dry and mix well.
3. Stir in asparagus. Place 1/2 portion of batter into paper muffin cup.
4. Add a chunk of cream cheese and cover with remainder of butter portion.
5. Garnish with asparagus tips and almonds. Bake at 400 degrees for 15 minutes.
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Dietary Notes:
This recipe is a good source of Vitamin A with 15% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 18% of your daily recommended intake per serving. This recipe is high in Vitamin E with 22% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Tree Nuts, Gluten, Cheese, Corn, Asparagus, Almonds, Natural Sweeteners, Olive Oil allergies.