1 (8 oz.) frozen asparagus (or canned spears)
2 eggs
1 c. cottage cheese
1/2 stick butter, melted
1/4 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
1 c. sour cream
1 tomato, peeled & thinly sliced
1/4 c. grated Parmesan cheese

Cook asparagus until almost tender; drain. Arrange spoke style on bottom of Pammed pie pan. Beat eggs until frothy. Add cream cheese and butter; blend. Mix in flour, baking powder and salt. Stir in sour cream. Pour over asparagus and put tomato slices on top. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes (be sure center is done). Remove and let stand 10 minutes. Serve in wedges. Good with ham and peaches.