Asparagus Prosciutto and Fontina Tortino

Ingredients

• Nonstick cooking spray
• 1 prepared pie crust for 9-inch pan
• 3 ounces prosciutto (approximately 6 slices), chopped
• 1 tablespoon olive oil
• 1 medium shallot, minced
• 8 ounces thin asparagus, tough ends trimmed, cut in half crosswise
• salt and freshly ground black pepper
• 1/4 cup freshly grated Parmesan cheese
• 1 heaping cup shredded Fontina cheese (approximately 4-5 ounces)
• 2 large eggs
• 1 cup half-and-half (or whole milk)

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