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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ingredients:
1 pound(s) fresh asparagus, trimmed |
3 cup(s) water |
pastry for single-crust pie (9 inches) |
2/3 cup(s) shredded gruyere or swiss cheese, divided |
1/2 cup(s) minced fresh flat-leaf parsley |
4 eggs, lightly beaten |
3/4 cup(s) half-and-half cream |
1/2 teaspoon(s) salt |
1/8 teaspoon(s) cayenne pepper |
1/8 teaspoon(s) ground nutmeg |
Directions:
1. • 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 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.
2. • 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.
3. • 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.
4. • 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.
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