Directions:
- In a large saucepan, bring 4 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Arrange half of the spears in a spoke pattern in a greased 9-in. pie plate.
- In a blender, combine the sour cream, cottage cheese, egg whites, egg and butter; cover and process until smooth. Add 3 tablespoons Parmesan cheese, flour, baking powder and salt; cover and process until blended. Carefully pour over asparagus. Arrange remaining asparagus in a spoke pattern over the top. Sprinkle with remaining Parmesan cheese.
- Bake at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Garnish with tomato. Let stand for 10 minutes before slicing. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 172.9 Kcal (724 kJ) | ||
| Calories from fat | 65.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.29g | 11% | |
|---|---|---|---|
| Cholesterol | 45.18mg | 15% | |
| Sodium | 271.88mg | 11% | |
| Potassium | 169.67mg | 4% | |
| Total Carbs | 18.58g | 6% | |
| Sugars | 1.08g | 4% | |
| Dietary Fiber | 0.76g | 3% | |
| Protein | 7.8g | 16% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 1mg | 6% | |
| Calcium | 135.5mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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