Asparagus Bread

1     tablespoon raw or organic butter
1     lb asparagus 
4     oz  raw Cheddar cheese or 
       your favorite kind of cheese
5     organic free range eggs, separated
3/4   cup SooFoo 
1/3  cup almond meal
1/3  teaspoon chili powder 
1     teaspoon aluminum free baking powder
1     teaspoon caraway seeds
Sea salt and pepper to taste

• Preheat the oven to 380 degrees.

• Grind Soofoo in a high-speed blender like Vita Mix until it turns into flour. It roughly yields 1 cup of flour.

• Line a 10-inch pan or dish with parchment paper. (If using a non-stick non-Teflon pan skip the paper.)

• Melt butter and spread over the paper.

• Wash asparagus and cut off the hard pink ends if any exist.

• Place asparagus over the melted butter so that it covers the whole area. Cut the asparagus into smaller pieces if necessary. Cut the cheese into thin slices and  layer the cheese slices on top of the asparagus until the whole area is covered.

• Beat egg whites until hard peaks appear.

• Beat egg yolks until a pale yellow color.

• Mix egg whites and yolks until you get a uniform mixture.

• Set mixer on low speed and add Soofoo flour, almond meal, chili powder, baking powder, caraway seeds, sea salt and pepper.

• Pour the batter on top of the cheese and bake for 45-50 minutes. Remove from the oven and turn bread upside down.