8 asparagus spears 4" long for garnish. Cut remaining pieces
into 1/2 inch lengths using only the tender parts of the stalks.
Boil 1 quart of water in a large saucepan, add salt and all the
asparagus. Brush bottom of pastry shell with egg white. In a
bowl combine the asparagus, Swiss cheese and bacon, mix gently.
Place in the pastry shell. Bake, uncovered, at 400 degrees for
35-40 minutes or until a knife inserted near the center comes
out clean. Arrange the asparagus spears spoke fashion on top
of the quiche. Place the cherry tomato halves in between the
spokes. Serves 6-8.