1 1/2 lbs. fresh, slim asparagus spears (or 2 [10 oz.] pkgs. frozen asparagus spears)
Water
1 tsp. salt
1 (10 to 11 oz.) pkgs. pie crust
1 egg white, beaten slightly
8 slices bacon, quartered
1/2 lb. natural Swiss cheese, grated
4 eggs
1 1/2 c. Half & Half or light cream
1/8 tsp. ground nutmeg
1/8 tsp. salt
Dash pepper

Wash asparagus in cold water; break off and discard tough stem end of each spear. Scrape ends of asparagus with vegetable parer and set aside 12 to 16 of the best spears for decoration - each spear should be about 4 inches long. Cut the remaining asparagus into 1/2-inch pieces. Bring 1 quart water and salt to boil in a 3-quart saucepan over high heat. Add cut and whole asparagus. Return water to boil. Reduce heat to low, cover pot and simmer 5 minutes. (Cook frozen asparagus according to package directions.) Drain asparagus in a large colander and rinse under cold water. Separate whole and cut asparagus; set aside.

Prepare pie crust mix for single 9-inch crust as package label directs. Roll out pastry on a lightly floured surface to a 11-inch circle. Gently fold pastry in half and transfer to a 9-inch pie plate. Unfold pastry and gently ease it into pie plate. Turn edges of pastry under and crimp decoratively. Brush bottom of pastry with slightly beaten egg white. Cover pastry with plastic wrap; refrigerate.

Preheat oven to 375 degrees. Put bacon in a skillet and cook over moderately high heat, turning frequently, until brown and crisp. Drain on paper towels and then crumble. Remove pie shell from refrigerator; sprinkle with bacon, cheese and the cooked, cut-up asparagus. Beat eggs with cream, nutmeg, salt and pepper until just combined. Pour into pie shell. Arrange asparagus spears on top in a spoke fashion. Bake 40 minutes or until puffy, golden brown and firm in center. Serve hot. Makes 12 servings.