1 pkg. (8 oz.) asparagus spears
2 eggs
1 c. cottage cheese
1/4 c. melted butter
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 tender, drain. Arrange in spoke design on bottom of well- greased 9 inch pie pan. Beat eggs until frothy. Add cottage cheese and butter, beat until smooth. Mix in flour, baking power and salt. Stir in sour cream. Pour into asparagus-lined dish. Arrange tomatoes on top. Sprinkle with cheese. Bake 30 minutes at 350 degrees. Let stand 10 minutes before serving.