1 pie shell, baked (not too brown)
1 1/2 lbs. asparagus
1 tsp. salt
8 slices bacon, quartered
1/2 lb. Swiss cheese
5 eggs
1 c. half & half
1/8 tsp. nutmeg
1/8 tsp. salt
Dash of pepper

Bring water to boil. Cook asparagus for 5 minutes. Keep 8 whole asparagus; the rest you cut in pieces. Saute bacon crisp. Sprinkle bottom of pie shell with bacon then cheese, then the cut up asparagus. Beat eggs, half and half, nutmeg, salt, pepper in Osterizer. Pour cream mixture into pie shell and arrange the 8 asparagus on top. Bake 40 minutes or until just puffy and golden.