Ingredients
2 teaspoons olive oil2 cups cut fresh asparagus (1/2-inch pieces)1 small onion, finely chopped1/4 teaspoon salt1/8 teaspoon cayenne pepper3 large eggs1/2 cup heavy whipping cream1 tablespoon cornstarch3 medium ears sweet corn1 cup shredded sharp white or yellow cheddar cheese1 refrigerated pie pastry
Preparation
Preheat oven to 350°. In a large nonstick skillet, heat oil over medium heat. Add asparagus and onion; cook and stir 4-5 minutes or just until tender. Stir in salt and cayenne; remove from heat.
In a bowl, whisk eggs, cream and cornstarch until blended. Using a large-hole grater, remove corn from cobs; add to egg mixture. Stir in cheese.
Unroll pastry sheet into a 9-in. pie plate; flute edge. Add asparagus mixture; pour egg mixture over top.
Bake on a lower oven rack 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
