Cook asparagus and drain well. Combine Half and Half, onions, mushrooms and salt in saucepan. Simmer 1 minute. Add a small amount of the hot mixture to the eggs and blend well. Add to mixture in the pan, stirring to blend. Arrange drained asparagus and ham in the crust. Pour hot mixture over. Pepper and nut- meg may be sprinkled lightly over the surface. Bake at 400 for 15 minutes; reduce heat to 325 and bake 20-25 minutes longer or until a knife blade inserted in pie center comes out clean. MRS DOT COLEMAN POWERS CLEVELAND, MS From the book
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|Serving Size: 1 Serving (341g)|
|Recipe Makes: 6|
|Calories from Fat: 300 (58%)|
|Amt Per Serving||% DV|
|Total Fat 33.3g||44 %|
|Saturated Fat 13.9g||69 %|
|Monounsaturated Fat 12.3g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 580.2mg||179 %|
|Sodium 786.6mg||27 %|
|Potassium 584.3mg||15 %|
|Total Carbohydrate 25.2g||7 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 23g|
|Protein 29.2g||42 %|
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Calories per serving: 513
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