1 pound fresh asparagus, trimmed
1 unbaked pastry shell (9 inches)
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1/2 teaspoon salt
1 1/2 cups milk
4 eggs, beaten
1/2 cup shredded Swiss cheese
1/4 cup dry bread crumbs

Cut eight asparagus spears into 4-in. pieces; cut remaining spears into 1/2-in. pieces. Cook all of the asparagus in a small amount of water until crisp-tender; drain and set aside. Line the unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 Degrees for 5 minutes. Remove foil; bake 5 minutes longer. Remove from the oven and set aside. In a saucepan over medium heat, melt butter; stir in flour and salt. Gradually add milk; cook and stir until thickened. Stir in a small amount into eggs; return all to pan. Stir in cheese and the 1/2-in. asparagus pieces. Pour into crust. Sprinkle with bread crumbs. Bake at 400 Degrees for 35 minutes or until a knife inserted near the center comes out clean. Arrange the 4-in. asparagus pieces in a spoke pattern on top.

Yield: 6-8 servings