After shaping, prebake your pie crust for 10 minutes at 425°F. When you take the pie shell out of the oven, turn the heat down to 375°F.
While the pie crust bakes, cut your asparagus into 1-inch pieces on the diagonal, which enables them to be crisp and tender at the same time.
Mince the chives and set aside. Beat together the eggs, flour and buttermilk.
Pour a bit of custard on the bottom of the prebaked crust to seal it and keep juices from soaking in. Over that, sprinkle in the asparagus and chives, saving out some asparagus tips to decorate the top. Sprinkle the cheese over that. Pour the remainder of
Bake for 35 to 45 minutes, or until the custard is firm and a knife inserted in the middle comes out clean.
*Look in May near a stream or a damp shady place in the woods for the fiddlehead of the Pteretis Nodulosa, or Ostrich fern. There isn't anything quite as delectable, something halfway between asparagus and artichoke hearts.
Fiddleheads appear as green bumps in clumps, covered with a brown scaly paper somewhat like onion skin, below the brown stalks of last year's ferns. Snap off one or two of the fiddleheads in each clump when they are not more than 3 or 4 inches high. They