1 1/2 lb. asparagus, trimmed
2 1/2 c. nonfat cottage cheese
4 oz. part-skim Mozzarella
1 green onion, coarsely chopped
1/2 c. parsley
1 egg
3 egg whites
1 tsp. stone ground mustard
1 1/2 tsp. grated Parmesan cheese

Coat 10-inch quiche pan with nonstick cooking spray. Cut asparagus into 2-inch pieces. Steam until tender, about 5 minutes. Cool. Reserve tips; chop remainder.

Puree cottage cheese, Mozzarella, onion, parsley, egg, egg whites and mustard in processor. Fold in chopped asparagus. Pour mixture into prepared quiche pan. Arrange reserved asparagus tips on top. Sprinkle with Parmesan. Bake in preheated 325 degree oven for 1 hour or until set. Serves 8. Only 120 calories per serving.