Spread muffin halves evenly with cream cheese; place on large cookie sheet. Top each with a tomato slice and asparagus spears. Sprinkle seasoning of choice. Cover with foil and bake at 375 for 25 minutes. Uncover and top with cheddar slices and return to oven until melted. Garnish with sour cream. Serves 4.
I like the Green Giant steamers asparagus and use Barbers 1833 English Vintage Cheddar along with organic tomatoes and low calorie cream cheese and low cal muffins. Greek yogurt also subs for the sour cream nicely.
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|Serving Size: 1 Serving (212g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 167 (58%)|
|Amt Per Serving||% DV|
|Total Fat 18.6g||25 %|
|Saturated Fat 10.9g||55 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 1g|
|Cholesterol 57mg||18 %|
|Sodium 1051.6mg||36 %|
|Potassium 332.2mg||9 %|
|Total Carbohydrate 18.1g||5 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 16.1g|
|Protein 12.8g||18 %|
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Calories per serving: 286
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