1 pound of fresh asparagus, cut in pieces Refrigerated pie crust Dill 4 eggs, beaten 1 (12 oz.) evaporated skim milk Butter or margarine Salt Pepper
Bake empty pie shell. Sauté asparagus pieces in butter, sprinkle with dill. Place in baked pie shell. Combine eggs and evaporated milk, whip together. Pour over asparagus. Sprinkle with black pepper and salt. Bake at 375ºF. for 35 to 40 minutes until set in center.
