Cheesy Asparagus Pie

1. 1

   Snap off tough ends of asparagus (trimmed to about 5 inches). Cook in boiling water to cover 30 seconds; drain. Plunge asparagus into ice water to stop the cooking process; drain. Reserve 9 spears; set aside. Coarsely chop remaining asparagus; set aside.

2. 2

   Unfold piecrusts; stack on a lightly floured surface, and roll into a 14-inch circle. Fit piecrust into an 11-inch tart pan, trimming excess dough. Line piecrust with foil, and fill with pie weights or dried beans. Place tart pan on a baking sheet.

3. 3

   Bake at 425u00b0 for 12 minutes; remove weights and foil. Bake 2 more minutes. Cool on a wire rack.

4. 4

   Melt butter in a skillet over medium-high heat. Add onion, and saute 5 minutes or until tender. Set aside.

5. 5

   Brush bottom and sides of crust with mustard. Sprinkle with half of cheese, chopped asparagus, onion, and remaining cheese. Arrange reserved asparagus spears over cheese.

6. 6

   Whisk together half-and-half and remaining ingredients. Pour mixture evenly over asparagus.

7. 7

   Bake at 375u00b0 for 25 minutes or until set and golden brown. Let stand 15 minutes.

* Per serving · 4 servings · Values may vary.