Cook your asparagus until it's to your liking. Remove from the water with tongs. Set on a plate and set aside.
Turn off the heat on your pot of water, and crack your 4 eggs into the still hot water.
Cook the eggs to your liking.
In a small mixing bowl or blender, blend your cottage cheese, parmesan, milk, garlic powder and pepper until it's a smooth runny sauce-like consistency.
Put toasted bread on plates. Top with two stalks of asparagus.
Using a slotted spoon, remove your eggs from the water, being sure to drain the water, and lay over the asparagus and bread.
Pour sauce over everything, and sprinkle with a little savory to top it off.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.