INGREDIENTS

  • 1 (15ounce)can asparagus spears , drained (reserve 2 tbsp liquid)
  • 1 tablespoon margarine
  • 1 tomato , sliced (or 6 cherry tomatoes, quartered)
  • 2 eggs
  • 1/3 cup reduced-fat sour cream
  • 1 1/2 teaspoons cooking oil
  • 1/2 teaspoon garlic salt
  • 1/4 cup parmesan cheese , grated (powdered variety served with pizza)
  • 1/4 cup flour
  • 2 tablespoons water , reserved from asparagus

DIRECTIONS

  1. Preheat oven to 375 degrees.
  2. Melt margarine in 8" square baking dish.Use basting brush to coat bottom and sides evenly.
  3. Arrange asparagus spears in baking dish.
  4. Using hand mixer, beat eggs lightly.Add garlic salt, sour cream, oil and reserved liquid.Mix well.
  5. Add flour and parmesan cheese.Combine at low speed, then beat 20-30 seconds on high.
  6. Pour this batter over the asparagus.Arrange tomato slices (or cherry tomato quarters) on top.Dust tomatoes with garlic salt and parmesan cheese.
  7. Bake at 375 for 30-35 minutes.
  8. Can be doubled and prepared in 9" x 11" dish.