1 unbaked 9" pie shell
1/2 lb. fresh asparagus, trimmed
2 green onions, thinly sliced
1 tbsp. all purpose flour
2 c. (8 oz.) shredded Swiss cheese
3 eggs, beaten
1 c. half and half
1/2 tsp. salt
1/4 tsp. basil
1/8 tsp. cayenne pepper

Bake crust at 425 degrees for 6 to 7 minutes. Remove from oven and set aside. Cook the asparagus spears in a small amount of water until tender. Drain and cool. Reserve 3 whole spears for garnish. Slice the remaining spears into 1/2" pieces. Toss together the asparagus pieces, onions and flour. Spread asparagus mixture into crust; sprinkle with cheese.

Whisk together eggs, cream, salt, basil and cayenne pepper. Pour into crust. Bake at 325 degrees for 25 minutes. Split the reserved asparagus spears lengthwise and arrange, cut side down, in a wheel pattern on top of filling. Bake 5 to 10 minutes longer or until knife inserted in center comes clean.