Ingredients
1  frozen 9-inch (23 cm) deep-dish pie shell
3  eggs, well beaten
1 lb. (500 g)  fresh Asparagus
1/2 cup (125 mL)  crumbled feta cheese
1 cup (250 mL) canned 2% evaporated milk
3 tbsp (50 mL) chopped fresh dill
1/2 tsp (2 mL) grated lemon rind
1/4 tsp (1 mL) salt

Directions
Line pie shell with double layer of foil; bake in 450 degrees F (230 degrees C) oven for 8 minutes. Remove foil and brush with some of the beaten eggs; bake 5 to 7 minutes longer or until lightly browned.
 
Break tough ends from asparagus; steam or cook stalks in large skillet of boiling water for 2 minutes or just until crisp-tender. Rinse under cold running water; drain and pat dry with towel.

Cut off 3-inch (8 cm) tips; slice remaining stalks into 1/4-inch (6 mm) pieces and spread 1 cup (250 mL) into baked crust. Sprinkle cheese on top. Arrange asparagus tips pointing outward in spoke-like fashion in shell.

Whisk together egg, milk, dill, lemon rind, salt and pepper; pour over asparagus.
Bake in 375 degree F (190 degrees C) oven for 35 to 45 minutes or until puffy and set. Let stand for 5 to 10 minutes before serving. Yield: Serves 6

2004 Ontario Asparagus Growers’ Marketing Board