1 1/4 lbs. fresh asparagus or 20 oz. pkg. frozen, cut in 1/2 inch pieces
1 tsp. salt, use to cook asparagus
1 (9 inch) pie shell (9 1/2 oz. pie crust mix)
8 slices bacon, cut up and cooked
1/2 lb. Swiss cheese, grated
4 eggs
2 sm. or 1 lg. can evaporated milk
1/8 tsp. nutmeg
Dash of pepper

Save 12 asparagus spears for top, cut up rest in 1/2 inch pieces. Cook asparagus, drain and rinse. Saute bacon until crisp, drain and sprinkle in bottom of unbaked pie crust. Sprinkle grated cheese, then add cooked asparagus. With rotary beater, combine eggs, nutmeg, 1/8 teaspoon salt and milk.

Pour cream mixture in pie shell. Arrange spares on top of wheel shape and bake 40 minutes or until putty like in preheated 375 degree oven. Cool slightly before serving. Serves 6-8.