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© Meredith Corporation. All rights reserved. Used with permission.
Heat oven to 400°F. Mix half-and-half, eggs, salt and pepper in a small bowl.
Unroll piecrust into a 9-inch pie plate; flute edges. Cut asparagus into thirds. Brush 1 tablespoon of the egg mixture over crust; top with asparagus and cheese. Pour remaining egg mixture into crust.
Bake on lower rack for 25 minutes. Let cool for 5 minutes; serve.