1

Wash asparagus; discard white portion. Scrape ends with a vegetable parer to get rid of the tough part. Save 12 of the best spears for decoration. Cut the rest of the asparagus into ½" pieces. Cook in 1 quart of boiling salted water until tender (or steam them). Drain and rinse in cold water.

2

Place pie crust in 11" pie plate and flute the edges. Refrigerate.

3

Preheat oven to 375 degrees F.

4

Sauté bacon until crisp; drain on paper towels. Sprinkle bottom of pie shell with bacon, then cheese, then cut-up asparagus.

5

Beat eggs with cream, nutmeg, salt and pepper until well combined. Pour cream mixture into the pie shell, and arrange asparagus spears on top in spoke fashion.

6

Bake 40 minutes, or until puffy and golden. Serve warm.