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Asparagus Tart

1 pound fresh asparagus, trimmed
3 cups water
Pastry for single-crust pie (9 inches)
2/3 cup shredded Gruyere or Swiss cheese, divided
1/2 cup minced fresh flat-leaf parsley
4 eggs, lightly beaten
3/4 cup half-and-half cream
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg

Cut 2 in. from the top of each asparagus spear; set tops aside. Cut
stem ends into 3/4-in. pieces. In a small saucepan, bring water to a

Printed from tasteofhome.com Oct 15, 2008

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Asparagus Tart cont.

boil. Add the 3/4-in. asparagus pieces; cover and boil for 3-4
minutes. Drain and immediately place asparagus in ice water. Drain
and pat dry. On a lightly floured surface, roll out pastry into a
13-in. circle. Press onto the bottom and up the sides of an ungreased
11-in. fluted tart pan with removable bottom; trim edges. Place the
blanched asparagus, 1/3 cup cheese and parsley in crust. In a small
bowl, combine the eggs, cream, salt, cayenne and nutmeg; pour into
crust. Arrange asparagus tops over egg mixture. Sprinkle with
remaining cheese. Place pan on a baking sheet. Bake at 400°
for 25-30 minutes or until a knife inserted near the center comes out
clean. Let stand for 10 minutes before cutting.

Yield: 8 servings.