This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pryor Estate in Grapevine, Texas in 1996.



  1. Lightly grease a square baking dish.
  2. Spread asparagus on bottom of dish.
  3. Mix sour cream, cottage cheese, baking mix, butter and eggs with hand mixer for 1 minute.
  4. Pour mixture over asparagus then arrange tomatoes on top.
  5. Sprinkle with Parmesan cheese and bake at 350°F for 30 minutes.
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