1 frozen pie crust
2 cups shredded cheese (mozzarella, Gruyere or Swiss)
1/2 tsp Porcini Mushroom Sea Salt
1 tsp Sherry Wine Vinegar
1/4 tsp Black Pepper, Coarse Ground
1/4 cup Parmesan cheese, grated
Thaw pie crust. When thawed, preheat oven to 400°F. Dock pie crust by poking holes in the bottom with a fork. Spread a thin layer of Dijon mustard over the bottom of the crust. Set aside.
In a bowl, combine shredded cheese, porcini mushroom salt, sherry vinegar and black pepper.
Sprinkle cheese over the pie crust. Arrange trimmed asparagus on top of the cheese mixture in a single layer. Bonus points for making it look pretty! Grate Parmesan cheese over the asparagus in a thin layer.
Bake for 20-25 minutes, or until the crust is a golden brown. Cool and serve.