1 12" or 4 6" Boboli shells

1/2 cup Mayo

2 tablespoons Parmesan cheese -- grated

1/4 teaspoon Dry mustard

2 Egg whites

6 medium Asparagus spears; cook -- cut

1 pieces

Blend together mayo, cheese and mustard. Beat egg whites until stiff peaks form; fold into mayo mixture. Arrange cut asparagus on Boboli. Spoon mayo mixture over asparagus. Bake on ungreased baking sheet at 450~ about 8 to 10 minutes or until puffed and lightly browned. (wrv)