Preheat oven to 425 degrees F.

Prepare pie crust according to recipe, then roll out and transfer to a 9-inch pie dish. Freeze for at least 30 minutes before baking. Line the pie crust with greased foil and fill with pie weights or dried beans or uncooked rice all the way up to the edge.

Bake for 20-25 minutes until edges begin to turn brown. Remove weights and foil and bake for an additional 10 minutes. Remove from oven and set aside.

Decrease oven temp to 400 degrees F.

Meanwhile, cook the bacon in a wide skillet until browned on both sides. Remove to a paper towel to drain, then chop into strips.

Remove all but one tablespoon of bacon grease from the skillet and set over medium heat. Add the chopped onions and asparagus and cook until onions are softened but not browned, about 4 minutes.

Layer the bacon, onions, and asparagus into the parbaked pie shell. Scatter the chunks of cream cheese on top.

In a bowl, whisk together the eggs, cream, and salt and pour into the pie shell.

Place the pie on a sheet pan and bake until golden brown on top and center is set when jiggled, 30-40 minutes.

Cool completely before serving. Serve warm or at room temperature. To reheat, place in a 350 degree oven for 20-30 minutes. Leftovers should be stored in the fridge.