| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Swiss | Asparagus, Vegetables | 1 | Servings |
INGREDIENTS
| 1/2 | lb | Fresh asparagus |
| 1 | ts | Salt |
| 8 | sl | Bacon |
| 1/2 | lb | Swiss cheese; grated |
| 4 | Eggs | |
| 1 1/2 | c | Light cream |
| 1/8 | ts | Nutmeg |
| 1/8 | ts | Salt and dash of pepper |
INSTRUCTIONS
Wash asparagus, discard tough portion, set aside some spears for decoration. Cut up rest into 1/2-inch pieces. Put in saucepan with water and boil; simmer for 5 minutes. Drain and rinse under cold water. Prepare pie crust, refrigerate. Preheat oven to 375 degrees. Saute bacon; drain. Sprinkle bottom of pie shell with bacon, cheese and cut up asparagus. In a medium bowl, beat eggs, cream, nutmeg, salt and pepper just until combined. Pour cream mix into pie shell. Arrange asparagus spears on top. Bake 40 minutes or just until puffy and golden. Serve warm. Posted to recipelu-digest by "Diane Geary." <diane@keyway.net> on Feb 4, 1998
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