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Asparagus Quiche

1 pound fresh asparagus, trimmed

1 9-inch unbaked pastry shell

3 tablespoons butter

3 tablespoons all-purpose flour

1/2 teaspoon salt

1 1/2 cups milk

4 eggs, beaten

1/2 cup shredded Swiss cheese

1/4 cup dry bread crumbs

1. Cut eight asparagus spears into 4-inch pieces; cut remaining spears into 1/2-inch pieces. Cook all of the asparagus in a small amount of water until tender; drain and set aside.
2. Line the unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450*F (230*C) for 5 minutes. Remove foil; bake 5 minutes longer. Set aside.
3. In a saucepan over medium heat, melt butter; stir in flour and salt. Gradually add milk; cook and stir until thickened. Stir a small amount into beaten eggs; return all to pan. Stir in cheese and 1/2-inch asparagus pieces. Pour into crust. Sprinkle with bread crumbs. Bake at 400*F (205*C) for 35 minutes or until a knife inserted near the center comes out clean. Arrange the 4-inch asparagus pieces in a spoke pattern on top.

Makes 6 to 8 servings.