By: Weekend cook
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Ingredients
Serves Tool
Serves To:USMetric| 10 | Ounce(oz) | asparagus tips | |
| 1 | 9-inch pie crust | ||
| 1 | Cup(c) | part-skim ricotta cheese or low-fat cottage cheese | |
| 1 | Cup(c) | plain low-fat yogurt | |
| 2 | large eggs | ||
| 1/3 | Cup(c) | parmesan cheese, grated | |
| 1/3 | Cup(c) | scallions chopped | |
| 1 | Clove(clv) | garlic, minced | |
| 1/3 | Cup(c) | all-purpose flour | |
| 2 | Teaspoon(t) | baking powder | |
| 2 | Teaspoon(t) | dijon mustard | |
| 1/2 | Teaspoon(t) | salt | |
| 1/8 | Teaspoon(t) | ground red pepper (cayenne) |
Preparation
Preheat the oven to 350 F. Arrange the asparagus in a single layer in the pie crust.
Whirl the ricotta cheese, yogurt, eggs, half the parmesan cheese, the scallions, garlic, flour, baking powder, mustard, salt, and red pepper in a food processor or an electic blender at high speed until smooth-about 10 seconds.
Pour over the asparagus, then sprinkle with the remaining parmesan cheese. Cover with foil, place on a cookie sheet, and bake for 30 minutes. Remove the foil and bake another 15 minutes more.