I used the pie crust in its round shape, and just rolled up an edge all the way around. The actual recipe (from Sandra Lee) says to roll it into a rectangle before creating an edge all around. Or even better, put it in a tart pan if you have one. Next, pierce the dough every few inches with a fork and bake at 450 for 8 minutes or until lightly browned.
Cut washed/trimmed asparagus pieces into thirds. Arrange asparagus in rows on the crust. Reduce oven temp to 375. In a small bowl, whisk together the eggs, cream or milk, and salt. pour over asparagus. Sprinkle with the cheese and pepper. Bake for 23-25 minutes or until lightly browned and set. Remove from baking sheet. Cool completely on a wire rack about an hour. Cut into 2 inch serving pieces, and serve!
This is perfect for a brunch, lunch, or appetizer. Very springy and colorful. I think it would be tasty, also, to add bacon.
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