Preparation / Directions:
Bake crust at 425 degrees F. for 6 to 7 minutes. Remove from oven and set aside. Reduce heat to 325 degrees F. Cook the asparagus spears in a small amount of water until tender. Drain and cool. Reserve 3 whole spears for garnish; slice the remaining spears into 1/2-inch pieces. Toss together the asparagus pieces, onions and flour. Spread asparagus mixture into crust; sprinkle with cheese. Whisk together eggs, cream, salt, basil and cayenne pepper. Pour into crust. Bake at 325 degrees F. for 25 minutes. Split the reserved asparagus spears lengthwise and arrange, cut side down, in a wheel pattern on top of filling. Bake 5 to 10 minutes longer or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.