Cut eight spears of asparagus into 4" pieces.  Cut remainder into 1/2" pieces.  In small amount of water, cook asparagus until tender; drain.  Line No-fail pie crust with foil and bake at 450 degrees 5 minutes.  Remove foil; bake 5 minutes more.  Remove from oven; set aside.

Melt butter in saucepan over medium heat.  Add flour and salt; stir well.  Gradually add milk; stir and cook until thickened.  Stir a little of mixture into eggs, then pour all back into the pan.  Add cheese and the 1/2" pieces of asparagus.  Pour into crust.  Sprinkle top with bread crumbs.  Bake 35 minutes in a 400 degree oven or until a knife when inserted in middle comes out clean.  Arrange the remaining longer asparagus in a pretty pattern on top.  (Like the spokes of a wheel.) Yield: 6-8 servings.