In a skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels and drain; reserving 1 T. drippings.

In the drippings, saute onion until browned; drain.

Cut eight asparagus spears into 4-inch long spears for garnish. Cut remaining asparagus into 1-inch pieces.

In a saucepan, cook all of the asparagus in a small amount of boiling water until crisp tender; drain.

In a bowl, toss the bacon, onion, asparagus pieces (not spears), cheese, flour, salt and pepper.

Pour into pie shell.

In a bowl, beat eggs and half & half; pour over bacon mixture.

Top with asparagus spears in a pinwheel design.

Bake at 400 degrees for 30-35 minutes or until a knife inserted near the center comes out clean and crust is golden. Let stand 10 minutes before serving.

Let stand 10 minutes before serving.