Asparagus torte is perfect for spring

Dear Jeanne: This is a delicious springtime treat. Can you reduce the fat and calories? — Jack Kellab, North Carolina

Dear Jack: This makes a great light dinner with a salad. It's perfect for spring, when fresh asparagus is plentiful — or anytime with frozen asparagus.

ASPARAGUS TORTE

4 eggs, beaten

1/2 teaspoon oregano

1/2 cup vegetable oil

1 teaspoon salt

Dash pepper

1 teaspoon garlic powder

1 onion, chopped

1 cup Bisquick

1/2 cup Parmesan cheese

3 1/2 cups fresh asparagus, chopped

Combine eggs, oregano, oil, salt, pepper, garlic and onion in a large bowl. Add Bisquick and Parmesan cheese. Stir with a spoon until completely mixed. Add asparagus and stir to coat. Pour into greased 9-by-13-inch pan. Bake at 350 F for 40 to 45 minutes until golden brown.

Serves 6.

LIGHT ASPARAGUS TORTE

1 cup liquid egg substitute

1/2 teaspoon dried oregano, crushed

Dash freshly ground black pepper or pepper sauce

1 teaspoon garlic powder

1 tablespoon canola oil

1 onion, chopped

1 cup reduced-fat baking mix (Bisquick)

1/2 cup Parmesan cheese

3 1/2 cups fresh asparagus, chopped

1. Preheat the oven to 350 F. Spray a 9-by-13-inch pan with nonstick cooking spray and set aside.

2. In a large bowl, combine the egg substitute, oregano, pepper or pepper sauce, garlic powder, oil and onion.

3. Add the baking mix and Parmesan cheese, and stir to combine. Add the asparagus and stir until thoroughly mixed. Pour into the prepared pan and smooth the top. Bake for about 40 minutes, or until lightly browned and a sharp knife inserted into the center comes out clean.

Serves 6, generously.

Each serving contains approximately: Original Recipe: 342 calories; 26 gm fat; 130 mg cholesterol; 752 mg sodium; 19 gm carbohydrates; 10 gm protein; 3 gm fiber. Revised Recipe: 170 calories; 6 gm fat; 5 mg cholesterol; 436 mg sodium; 21 gm carbohydrates; 10 gm protein; 3 gm fiber.

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Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her Web site, jeannejones.com. Send your recipe for revision to: Cook It Light, Deseret Morning News, P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (63 cents), self-addressed envelope. © King Features Syndicate Inc.