Asparagus-And-Emmenthaler Tart

Recipe Ingredients

1 lb	454g / 16oz	Asparagus - (preferably white)
2 pints		:boiling water mixed with
4 teaspoons	20ml	Salt
1		Unbaked pie shell - (9-in)
3 oz	85g	Well aged emmenthaler cheese - coarsely grated
3/4 cup	177ml	Milk
3/4 cup	177ml	Whipping cream
2 cups	396g / 13oz	Eggs - lightly beaten (medium)
1/4 cup	59ml	Freshly grated parmesan
1 tablespoon	15ml	Kirschwasser
1 teaspoon	5ml	Salt
2 tablespoons	30ml	Finely snipped fresh dill or
1/2 teaspoon	2.5ml	dill weed
1/4 teaspoon	1.3ml	Ground mace
1/4 teaspoon	1.3ml	Freshly ground black pepper

Recipe Instructions

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.

Cover and cook asparagus for about 10 minutes, until very tender. Drain well, return to the skillet and shake over moderate heat for 30 seconds or 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 milk, cream, eggs, Parmesan cheese, Kirschwasser, salt, dill, mace and pepper, and pour the liquid evenly over the asparagus. Bake the tart, uncovered, for 35 minutes, or until the filling has set. Remove the tart from the oven and cool it for at least 20 minutes before cutting.

Source:
Cooking Light, Sept 1994, page 86

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