4 oz. pastry dough
10 oz. can creamed corn
5 oz. asparagus tips, cooked & halved
2 oz. canned pimento, drained & chopped
2 eggs (or egg sub.), lightly beaten
1/3 tsp. salt
1/4 tsp. white pepper

Break off about 1/4 of the dough and set it aside. On a lightly floured surface, roll out the remaining dough to a circle about 1/4 inch thick. Lift the dough on your rolling pin and lay it over an 8 inch flan pan. Gently ease the dough into the tin and trim off any dough hanging over the sides. Crimp the edges and set aside.

In a large mixing bowl, carefully fold the corn, asparagus tips and pimento together. Stir in the eggs, salt and pepper. Pour the filling into the flan and spread out evenly.

On a lightly floured surface, roll out the remaining dough to a rectangle about 1/4 inch thick. Cut the dough into thin strips, long enough to stretch across the top of the flan. Arrange strips over the filling in a lattice pattern. Put the flan in the oven and bake at 375 degrees for 35 minutes or until the pastry strips are brown and crisp. Remove from oven and serve at once. Serves 6.