1 pkg. frozen asparagus spears, cooked, drained
2 eggs
1 c. cottage cheese
1/4 c. butter, melted
1/4 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
1 c. dairy sour cream
1 tomato, peeled, thinly sliced
1/4 c. grated Parmesan cheese

Arrange asparagus in spoke design on bottom of well greased 9 inch pie pan. (If asparagus is more than 3 1/2 inches long, allow tips to extend up sides of pan.)

In a medium sized bowl, beat eggs until frothy. Add cottage cheese and butter; beat until almost smooth. Mix in flour, baking powder, and salt. Stir in sour cream.

Pour filling into asparagus-lined pan. Arrange tomato slices on top. Sprinkle with Parmesan cheese.

Bake in a 350 degree oven for 30 minutes, or until firm in center. Let stand in pan 10 minutes. Cut into wedges; serve warm. Makes 6 servings.

NOTES: Asparagus cuts spread over the bottom of the pan will work just as well; you can't see the "fanciness" when this is served anyway. Nutrition: 227 calories. Menu Suggestions: Ham, peach crisp.