Place asparagus in saucepan w/ small amount of boiling water, cook until crisp-tender, about 10 mins. Drain and cool. Reserve 3 spears for garnish. Cut remaining spears into 1"-pieces.
In bowl, beat eggs until foamy. Beat in cottage cheese, mustard, salt & pepper. Heat oven to 400. Spray a 10" oven-proof skillet w/ cooking spray.
Cook mushroom over medium heat until tender. Stir in asparagus. Pour egg mix over mix in skillet. Place reserved asparagus spears on top of egg mix. Cook over low heat for 5 mins, or until bubbly. Bake in oven for 10 mins, or until set, about 10 mins. Garnish w/ tomato wedges.