1 pkg. (10 oz.) frozen asparagus tips, thawed and drained (I use fresh asparagus, about a lb. and par-boil it 5 min.)
1 (9 inch) pie crust
1 c. part-skim Ricotta cheese or low-fat cottage cheese
1 c. plain low-fat yogurt or sour cream
2 lg. eggs
1/3 c. grated Parmesan
1/3 c. finely chopped scallions, including tops
1 clove garlic, minced
2 tsp. each baking powder and Dijon mustard
1/3 c. unsifted flour
1/2 tsp. salt
1/8 tsp. cayenne pepper

1. Preheat oven to 350 degrees. Arrange asparagus in single layer in the crust.

2. Process the Ricotta cheese, yogurt, eggs, half the Parmesan cheese, the scallions, garlic, flour, salt and red pepper in food processor or blender at high speed until smooth.

3. Pour over the asparagus, then sprinkle with the remaining Parmesan cheese. Cover with foil, place on a cookie sheet, and bake for 30 minutes, then remove foil and bake another 15 minutes.