Ingredients

Directions

1. Spray an 8-inch (20 cm) cake pan with Simplicity. Place in a deep skillet. Stir the egg whites with the salt, pepper and paprika. Pour into the cake pan. Pour enough hot water into the skillet to come halfway up the sides of the pan. Bring to a gentle simmer over medium heat. Cover and cook for 20 minutes or until eggs are set.

2. Meanwhile, stir the cheese with the milk and mustard in a microwave-safe bowl. Microwave on High, stirring occasionally, for 1 to 2 minutes or until smooth. Cool for 5 minutes or until slightly thickened.

3. Steam or microwave the asparagus until cooked to preferred doneness. Divide the asparagus between four servings plates. Turn the egg whites onto a plate; slice into eight wedges. Place two wedges on each plate. Drizzle with the cheese sauce and sprinkle with the red pepper and a sprinkle of additional shredded cheese. Makes 4 servings.

4. Per serving: about 134 calories, 4 g fat, 3 g saturated fat, 0 g trans fat, 6 g carbohydrates, 2 g fibre, 19 g protein, 462 mg sodium. Excellent source of riboflavin, folate and vitamin