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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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There's nothing I like better than getting all my housework done and cooking up a storm in the kitchen. I was raised in a farming community that had many asparagus growers. So I've always made sure that there's an ample supply of asparagus in my freezer! My husband is a grain farmer, and we have four grown children and 13 grandchildren. Ingredients:
1 unbaked pie shell (9 inches) |
1/2 pound fresh asparagus, trimmed |
2 green onions, thinly sliced |
1 tablespoon king arthur unbleached all-purpose flour |
2 cups (8 ounces) shredded swiss cheese |
3 eggs, beaten |
1 cup half-and-half cream |
1/2 teaspoon salt |
1/4 teaspoon basil |
1/8 teaspoon cayenne pepper |
Directions:
1. Bake crust at 425° for 6-7 minutes. Remove from oven and set aside.
2. Cook the asparagus spears in a small amount of water until tender. Drain and cool. Set aside three spears for garnish; cut the remaining asparagus into 1/2-in. pieces. Combine the asparagus pieces and onions; add flour and toss. Pour into crust; sprinkle with cheese. Whisk together eggs, cream, salt, basil and cayenne; pour over asparagus mixture.
3. Bake at 325° for 25 minutes. Split the reserved asparagus spears lengthwise and arrange, cut side down, in a wheel pattern on top of filling. Bake 5-10 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6 servings.
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