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Asparagus-And-Emmenthaler Tart

Emmenthaler is a dry, aged cheese that accents the flavor of asparagus. Serve as the main course of a light lunch or supper.

Type: Cheese, Eggs, Vegetables
Courses: Main Course
Serves: 6 people

Recipe Ingredients

1 lb 454g / 16ozAsparagus - (preferably white)
2 pints  :boiling water mixed with
4 teaspoons 20mlSalt
1   Unbaked pie shell - (9-in)
3 oz 85gWell aged emmenthaler cheese - coarsely grated
3/4 cup 177mlMilk
3/4 cup 177mlWhipping cream
2 cups 396g / 13ozEggs - lightly beaten (medium)
1/4 cup 59mlFreshly grated parmesan
1 tablespoon 15mlKirschwasser
1 teaspoon 5mlSalt
2 tablespoons 30mlFinely snipped fresh dill or
1/2 teaspoon 2.5mldill weed
1/4 teaspoon 1.3mlGround mace
1/4 teaspoon 1.3mlFreshly 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.

Cooking Light, Sept 1994, page 86


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