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Ingredients

• Pastry for a 9-inch single-crust pie, par-baked and cooled in pie tin, such as Bubby's All-Butter Pastry Pie Dough (page 23), Basic Butter and Shortening Pastry Pie Dough (page 27), or Bread Crumb Crust (page 43)
• 1½ pounds asparagus, root ends snapped off
• 1½ tablespoons unsalted butter
• 1½ cups finely diced yellow onions
• 1 cup heavy cream
• 2 large eggs, lightly beaten
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• Pinch ground nutmeg
• 2 cups grated sharp white Cheddar cheese, divided

Description

Chow