• Place asparagus in a steamer basket over 1 in. of boiling water in a saucepan; cover and steam until crisp-tender, about 4 minutes. Drain on paper towel.
• Place crust on an ungreased 12-in. pizza pan; arrange asparagus on top. In a bowl, combine the mayonnaise, cheese and mustard; mix well. In a small bowl, beat egg whites until stiff peaks form. Fold into mayonnaise mixture; spread over asparagus.
• Bake at 450° for 12-13 minutes or until golden brown. Cut into wedges; serve warm. Refrigerate leftovers.
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