Instructions: Heat butter in skillet and saute garlic until tender.

Stir in mushrooms and saute until mushrooms give up liquid then reabsorb it. Stir in rosemary and pancetta. Season to taste with salt and pepper.

Sprinkle cheese over 4 slices toasted bread to cover. Spoon mushroom mixture evenly over cheese on bread.

Place 4 asparagus tips on each bread slice. Top each with another slice toasted bread to make sandwich. Cut each sandwich in half diagonally and arrange pinwheel style in 11" round quiche dish.

Combine nonfat milk, egg substitute, 1 1/2 tsp. salt and cayenne pepper to taste. Pour mixture over toast halves in baking dish.

Cover and refrigerate overnight. Bake at 350 30 to 40 minutes or until top is puffed and golden and center tests done with knife.

Garnish with remaining warm blanched asparagus tips. 171 cal, 6 gr fat, 31.5% fat.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.