Maggie's Farm

My husband adores turkey leftovers when I serve them this way: Cook two servings of asparagus in your favorite way, and make two mounds of asparagus in a greased baking dish; Slice turkey breast [if there's any left] or other dark meat and place on top of the asparagus, seasoning with salt and pepper as you go. Take the whites of two eggs, beat until stiff, and fold in a generous amount of real mayonnaise, say half a cup or so. Spread over the mounds of turkey and asparagus, and sprinkle generously with parmesan cheese. Bake at 330 degrees until the gorgeous topping browns on top sufficiently to look gorgeous, usually about 25 minutes. You'll know when you look at it. You'll be amazed at the flavor. Evidently, when you cut mayonnaise with beaten egg white, it makes the resulting topping taste deliciously exotic, as if you worked for hours perfecting it.

Got the original recipe from an old cookbook by the late Poppy Cannon. You shouldn't worry about the mayonnaise being fattening. By the time it is cut by the egg white, you're not eating that much anyway.

Happy leftovers, friends ...

Marianne