Wash asparagus, discard tough portion, set aside some spears for decoration. Cut up rest into 1/2-inch pieces. Put in saucepan with water and boil; simmer for 5 minutes. Drain and rinse under cold water. Prepare pie crust, refrigerate. Preheat oven to 375 degrees. Saute bacon; drain. Sprinkle bottom of pie shell with bacon, cheese and cut up asparagus. In a medium bowl, beat eggs, cream, nutmeg, salt and pepper just until combined. Pour cream mix into pie shell. Arrange asparagus spears on top. Bake 40 minutes or just until puffy and golden. Serve warm. Posted to recipelu-digest by "Diane Geary."
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|Serving Size: 1 Serving (4199g)|
|Recipe Makes: 1|
|Calories from Fat: 6748 (81%)|
|Amt Per Serving||% DV|
|Total Fat 749.7g||1000 %|
|Saturated Fat 407.5g||2038 %|
|Monounsaturated Fat 239.9g|
|Polyunsanturated Fat 45.3g|
|Cholesterol 6251.6mg||1924 %|
|Sodium 5001.8mg||172 %|
|Potassium 5581.8mg||147 %|
|Total Carbohydrate 126.2g||37 %|
|Dietary Fiber 6.4g||25 %|
|Sugars, other 119.8g|
|Protein 285.7g||408 %|
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Calories per serving: 8283
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