- 1 lbs fresh asparagus, trimmed
- 1 9-inch unbaked pastry shell
- 3 Tbsp butter
- 3 Tbsp 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 eight asparagus spears into 4-inch pieces; cut remaining spears into 1/2-inch pieces. Cook all of the asparagus in a small amount of water until tender; drain and set aside.
Line the unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° F for 5 minutes. Remove foil; bake 5 minutes longer. Set aside.
In a saucepan over medium heat, melt butter; stir in flour and salt. Gradually add milk; cook and stir until thickened. Stir a small amount into beaten eggs; return all to pan. Stir in cheese and 1/2-inch asparagus pieces. Pour into crust. Sprinkle with bread crumbs.
Bake at 400° F for 35 minutes or until a knife inserted near the center comes out clean. Arrange the 4-inch asparagus pieces in a spoke pattern on top.Makes 6
Submitted by: Recipe Group Member
Print This Page