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Categories:Viewed: 2 - Published at: 8 years ago
Ingredients
- 1 (15 ounce) can asparagus spears, drained (reserve 2 tbsp liquid)
- 1 tablespoon margarine
- 1 tomatoes, sliced (or 6 cherry tomatoes, quartered)
- 2 eggs
- 13 cup reduced-fat sour cream
- 1 12 teaspoons cooking oil
- 12 teaspoon garlic salt
- 14 cup parmesan cheese, grated (powdered variety served with pizza)
- 14 cup flour
- 2 tablespoons water, reserved from asparagus
Method
- Preheat oven to 375 degrees.
- Melt margarine in 8" square baking dish.
- Use basting brush to coat bottom and sides evenly.
- Arrange asparagus spears in baking dish.
- Using hand mixer, beat eggs lightly.
- Add garlic salt, sour cream, oil and reserved liquid.
- Mix well.
- Add flour and parmesan cheese.
- Combine at low speed, then beat 20-30 seconds on high.
- Pour this batter over the asparagus.
- Arrange tomato slices (or cherry tomato quarters) on top.
- Dust tomatoes with garlic salt and parmesan cheese.
- Bake at 375 for 30-35 minutes.
- Can be doubled and prepared in 9" x 11" dish.
