Instructions: 1. In a medium bowl, mix bulgur with boiling water. Cover and let stand until water is absorbed, about 20 minutes.

2. Snap off and discard tough ends of asparagus stalks. Blanch asparagus in a large pot of boiling water for 2 minutes. Drain and rinse with cold water to stop the cooking. Set aside.

3. Coat a large skillet with cooking spray and sauta shallots until translucent.

Add sliced mushrooms, 1 tablespoon water and herbs. Cook until mushrooms are softened, about 5 minutes. Mix in bulgur and set aside.

4. Preheat oven to 375i. In a small bowl, mix together remaining 3 tablespoons water, baking powder, cottage cheese, and mustard.

5. Assemble casserole in a 9-x13-inch baking dish. Spread bulgur mixture in bottom of pan, then place asparagus stalks diagonally across bulgur. Top with cottage cheese mixture, tomatoes and cheddar. Cover and bake 20 minutes, uncover and continue baking for 15 minutes. Let stand a few minutes before serving.

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