1 (9-inch) pie crust shell, baked 5 minutes
14 asparagus spears, cooked and drained
3 eggs
1/2 tsp. salt
1 c. half & half
1/4 lb. bacon, fried and crumbled
1 c. shredded Swiss cheese

Chop 6 spears of cooked asparagus. In a small bowl, combine eggs, salt, half & half and chopped asparagus. Sprinkle bacon and shredded cheese into bottom of partially cooked pie crust shell; pour egg mixture over bacon and cheese. Arrange remaining whole asparagus spears into spoke fashion on top of egg mixture. Bake at 375 degrees for 35 minutes or until knife comes out clean and top is golden brown.