1/2 lb. (or a little more) fresh asparagus
1 (8 oz.) container cream style cottage cheese (regular can be used)
1 (8 oz.) container sour cream
1 egg
2 egg whites
5 tbsp. grated Parmesan cheese
2 tbsp. butter, melted
1/4 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
1 sm. tomato, sliced

Cook asparagus just until tender (3 minutes). Drain and rinse under cold water to stop cooking; drain. Preheat oven to 350 degrees. Grease a 9" pie plate. Trim asparagus to fit in plate and add what you cut off. Arrange like spokes of a bike, spears into center. Place cottage cheese, sour cream, egg, egg whites, 3 tablespoons Parmesan cheese into blender. Whirl for a few seconds. Add butter, flour, baking powder and salt and whirl until well blended. Pour into pie plate over asparagus. Sprinkle with remaining Parmesan cheese. Bake for 30 minutes or until knife in center comes out clean. Let stand for 10 minutes before serving. Top center with thinly sliced tomato.