Asparagus-And-Emmenthaler Tart
1 lb Asparagus (preferably white) 2 qt :boiling water mixed with 4 ts Salt 1 (9-in) unbaked pie shell 3 oz Well aged Emmenthaler cheese -coarsely grated 3/4 c Milk 3/4 c Whipping c...
Ingredients
- 1lbasparagus (preferably white)
- 2qt :boiling water mixed with
- 4tsp salt
- 1(9-in) unbaked pie shell
- 3ozwell aged emmenthaler cheese
- 3/4cup whipping cream
- 2medium eggs; lightly beaten
- 1/4cup freshly grated parmesan
Directions
- 1
1 lb Asparagus (preferably white) 2 qt :boiling water mixed with 4 ts Salt 1 (9-in) unbaked pie shell 3 oz Well aged Emmenthaler cheese -coa
- 2
lightly beaten 1/4 c Freshly grated Parmesan 1 tb Kirschwasser 1 ts Salt 2 tb Finely snipped fresh dill OR 1/2 ts -Dill weed 1/4 ts Ground m
- 3
Serve as the main course of a light lunch or supper
- 4
PREHEAT OVEN TO 350F
- 5
Snap coarse ends off asparagus stalks leaving spears about 3 1/2-inches long
- 6
Save the trimmed-off ends to use for soup.) Peel the asparagus spears using a swivel-bladed vegetable peeler, lay them flat in a large heavy
- 7
Cover and cook asparagus for about 10 minutes, until very tender
- 8
Drain well, return to the skillet and shake over moderate heat for 30 seconds or so to dissipate any excess moisture