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  • Asparagus And Emmenthaler Tart

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    Asparagus And Emmenthaler Tart
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lb asparagus, (preferably white)
    • 2 quart :boiling water mixed with
    • 4 tsp salt
    • 1 x unbaked pie shell, (9-in)
    • 3 ounce well aged emmenthaler cheese, coarsely grated
    • 3/4 c. lowfat milk
    • 3/4 c. whipping cream
    • 2 med Large eggs, lightly beaten
    • 1/4 c. freshly grated parmesan
    • 1 Tbsp. kirschwasser
    • 1 tsp salt
    • 2 Tbsp. finely snipped fresh dill or possibly
    • 1/2 tsp - dill weed
    • 1/4 tsp grnd mace
    • 1/4 tsp freshly grnd black pepper

    Directions

    1. Emmenthaler is a dry, aged cheese which accents the flavor of asparagus. Serve as the main course of a light lunch or possibly supper.
    2. PREHEAT OVEN TO 350F. Snap coarse ends off asparagus stalks leaving spears about 3 1/2-inches long. (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 skillet, pour in boiling salted water and set over moderate heat.
    3. Cover and cook asparagus for about 10 min, till very tender. Drain well, return to the skillet and shake over moderate heat for 30 seconds or possibly so to dissipate any excess moisture. Arrange the asparagus spears like the spokes of a wheel over the bottom of the pie crust, with their tips pointing toward the center. Combine the lowfat milk, cream, Large eggs, Parmesan cheese, Kirschwasser, salt, dill, mace and pepper, and pour the liquid proportionately over the asparagus. Bake the tart, uncovered, for 35 min, or possibly till the filling has set. Remove the tart from the oven and cold it for at least 20 min before cutting.

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