Fresh asparagus, bacon and cheese baked together for a great light lunch or Sunday brunch!
6 strips of Hermann Wurst Haus Grand Champion Hickory-Smoked Bacon, cooked and crumbled
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 ½ cup half and half
1 cup grated Parmesan cheese, divided
2 green onions, sliced
1 t sugar
¼ t pepper
½ t salt
Pastry for 9-inch pie plate
For perfectly crisp Hermann Wurst Haus bacon, bake in the oven. Arrange bacon in a single layer on a baking sheet. Place in cold oven and then turn oven to 400° and bake for 17-20 minutes. Remove from the oven when the bacon is golden brown and crisp. Drain on paper towels. Crumble and set aside.
Line a 9-inch pie plate (deep-dish) with pastry. Prick bottom and sides with fork. Bake at 400° for 3 minutes; remove from oven and prick again. Bake 5 more minutes. Cool.
Steam the asparagus in a small amount of water until crisp-tender, about 4 minutes; drain well. Arrange the bacon and the asparagus in the bottom of the cooked crust.
Beat eggs; add half and half, ½ cup of Parmesan, green onions, sugar and seasonings, beat well. Pour into pastry shell. Sprinkle with remaining Parmesan cheese.
Bake at 400° for 10 minutes. Reduce heat to 350° and bake for 25 minutes or until set. Let stand 10 minutes before serving.