(made for Meghan at her wedding shower in Augusta, Georgia)
1 lb. fresh asparagus, clenaed
1 unbaked pastry shell (9 inches)
3 TBS butter
3 TBS all purpose flour
1/2 tsp salt
1 1/2 cups milk
4 eggs, beaten
1/2 cup shredded Swiss Cheese
1/4 cup dry bread crumbs
Cut 8 asparagus spears into 4 inch pieces (for garnish)
Curt remaining spears into 1/2 inch pieces.
Cook all the asparagus (steam or boil) until crisp tender.
Drain and set aside.
Line an unpricked pastry shell with a double thickness of heavy duty aluminum foil.
Bake at 450 for 5 minutes.
Remove foil and bake fo r5 minutes more.
Remove from oven and set aside.
NOTE;: THSI DID NOT WORK, THE CRUST BUBBLED UP IN THE CENTER
AND SHRANK DOWN THE SIDES OF THE PIE PLATE. SUGGEST PRICKING
THE CRUST OR USING A CRUST BOUGHT IN THE PAN!!
In a saucepan over medium heat, melt butter.
Add salt and stir in flour.
Gradually add milk, cook and stir until thickened
Stir a small amount into the eggs, then return all to pan.
Stir in cheese and the asparagus pieces.
Pour into crust.
Sprinkle with crumbs.
Bake at 400 for 35 minutes or until knife inserted near the center comes out clean.
Arrange the asparagus spears in a spoke pattern on the top.
Makes 8 servings