Kevin's Savory Asparagus Mushroom Cheesecake

Ingredients --  Ovo-Lacto Vegetarian
Cream cheese is versatile enough that a cheesecake with veg can be a savory lunch!
    To cook raw asparagus: wash, then trim off the hard, fibrous stem ends from each stalk. Discard. Trim off another half-inch of edible asparagus stalks, reserve. Trim off the tender leaf/flowery ends, so now you have a bowl full of little asparagus pieces and a bunch of stalks.
  Chop the mushrooms roughly; they don't have to be small. Stack the remaining longer stalks neatly into a microwave-safe rectangular dish like for example a Corningware meatloaf pan. Put the chopped asparagus and mushrooms on top. Slice a half stick of butter into a few slices and place them evenly around the dish. Add maybe 1/4 cup water at most. Shake some salt, powdered garlic, and other spices over it to taste. Cover with plastic wrap or otherwise seal it.
  Microwave on high for 4 minutes; less if you like your asparagus more al dente.
  When cool, remove the stalks -- serve them as a side dish to some other meal. Remove the chopped veg, leave the liquid behind, and reserve both separately. The liquid makes a great sauce for other meals, (particularly if you whip in a tiny bit of cornstarch or arrowroot while hot, for thickener.)
  Put the chopped veg into a blender and crack 2 eggs into it. Add the salt or any other spices you'd prefer. Blend until smooth. Some flecks and chunks will remain.
  Allow the cold cream cheese to come to room temperature on the counter, or else, put it into a dish in the microwave for 30 seconds, twice, (stirring in between) so that it's stir-able. In a large mixing bowl, whip together the cream cheese with the veg/egg mix from the blender.
  Because I'm using a rectangular loaf/bar pan with multiple small loaves, I find small squares of Phyllo dough work well for a crust /lining. You might be using a round pie tin, or something else. Adapt the Phyllo crust to your equipment on hand.
  In my case -- as I've detailed elsewhere in the Dessert menu -- I cut each Phyllo sheet into rough squares about four inches each side. Melt another half stick of butter in a small dish, wait until it cools enough to be comfortable handling it. Using a basting brush, baste both sides of each square generously with warm butter.  Then tuck each wet square into each mini-pan. Don't worry too much about it krinkling at the corners; but try to keep each mini-pan space open for the filling. You'll want about 2-3 layers of Phyllo as the crust in each mini-pan.
  At this point you probably want to start pre-heating your oven to 360 degrees.  Then fill each dough-lined mini-pan with the filling from the blender. Press some stalks or heads of asparagus on top of each cake as garnish.
Bake at 360 degrees F for about 40-45 minutes until the filling firms up a little and starts turning just a little golden brown. Not dark brown.  It will continue to cook briefly after removing it from the oven -- so don't let it get too dark or brown.
 Allow the cakes to cool completely before attempting to remove the cakes from the loaf pan.  Can be served hot or chilled.