Into 1 uncooked pie shell, place:

3/4 c. chicken, finely diced
1/4 c. ham, finely diced
2 c. cooked Michigan asparagus cut into half inch pieces
1 c. grated Swiss cheese

Break 3 eggs into large cup and add enough milk or cream to make 1 1/4 cups. Add a pinch each of nutmeg and pepper and beat well with fork. Pour over mixture in pie shell, decorate with cooked asparagus spears. Bake at 425 degrees for 15 minutes, reduce heat to 300 degrees and bake 30 to 40 minutes, or until cold knife inserted into center comes out clean.