Line unpricked pastry shell with a double thickness of heavy-duty aluminum foil. Bake at 450° for about 8 minutes or until edges just begin to brown. Remove from oven and discard foil. Set crust aside. Place asparagus in a small saucepan with enough water to cover; cook until crisp-tender. Drain thoroughly; toss with Swiss cheese, chicken, 1/4 cup pecans, onion and flour. Spoon into baked crust. Combine cream, eggs, mustard, salt and hot pepper sauce; pour over asparagus mixture. Sprinkle with Parmesan cheese. Top with remaining pecans. Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 6-8 servings.
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