|Fresh asparagus spears/1 package frozen asparagus spears||1 Pound|
|Quiche crust||1 (Baked And Cooled)|
|Eggs||4 , beaten|
|Cream||3⁄4 Cup (12 tbs)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Dried dill weed||1⁄4 Teaspoon|
Clean the asparagus, or defrost and drain the frozen asparagus.
Cut up into inch-long pieces, and saute in the butter to remove some of the moisture.
The asparagus should be tender and green, not soft.
Place the asparagus in the bottom of the crust.
Mix the eggs, cream, milk, dill weed, salt, and pepper.
Fill the crust, and bake at 375° for 30 to 40 minutes, or until a knife inserted into the center of the pie comes out dry.
Cool for 10 minutes before cutting.
Can also be served at room temperature.
This one makes a great lunch dish.