Serves 4 to 6.
• 1 (9-in.) commercial pie crust
• 1 lb. asparagus
• 1/2 c. water
• Kosher salt
• 6 slices bacon
• 1 tbsp. oil
• 1/2 c. diced onion
• Freshly ground black pepper
• 3 eggs
• 1 c. half and half
• 1 c. shredded Cheddar cheese
Preheat oven to 350 degrees. Line pie shell with foil or parchment paper and weight with 1 cup dried beans or rice, so it won’t puff up while pre-baking. Bake for 10 minutes. Remove foil or paper, beans or rice. Bake 5 minutes more. Remove from oven.
Meanwhile, place asparagus in skillet with 1/2 cup water. Bring to boil. Add dash of salt. Cover and cook until crisp-tender, about 3 minutes. Drain and rinse with cool water. Set aside on double layer of paper towel to dry.
Cook bacon over medium-low heat until crisp and lightly browned, about 10 minutes. Remove to double layer of paper towel to drain and cool.
Discard all but 1 tablespoon bacon fat in skillet. Add 1 tablespoon oil to skillet. Add onion and cook, stirring, until golden, about 5 minutes. Add asparagus and stir to coat. Remove from heat. Sprinkle with salt and pepper to taste. Using scissors, snip bacon into 1/2-inch lengths and add to asparagus.
Whisk eggs until blended. Whisk in half and half. Add dash of salt. Spoon asparagus mixture into pie shell. Cover with cheese. Carefully pour egg mixture over filling.