- Pastry for single-crust pie (9 inches)
- 1/2 cup minced fresh flat-leaf parsley
- 4 eggs, lightly beaten
- 3/4 cup half-and-half cream
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground nutmeg
- On a lightly floured surface, roll out pastry into a 13-in. circle. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom; trim edges. Place the blanched asparagus, 1/3 cup cheese and parsley in crust.