Directions:
- 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.
- 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.
- 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.
- 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. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 233.31 Kcal (977 kJ) | ||
| Calories from fat | 144.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.03g | 25% | |
|---|---|---|---|
| Cholesterol | 102.39mg | 34% | |
| Sodium | 344.94mg | 14% | |
| Potassium | 219.14mg | 5% | |
| Total Carbs | 13.84g | 5% | |
| Sugars | 1.18g | 5% | |
| Dietary Fiber | 1.99g | 8% | |
| Protein | 9.56g | 19% | |
| Vitamin C | 8.6mg | 14% | |
| Iron | 2.5mg | 14% | |
| Calcium | 178mg | 18% | |
| Amount Per 100 g | |||
| Calories | 101.55 Kcal (425 kJ) | ||
| Calories from fat | 62.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.98g | 25% | |
|---|---|---|---|
| Cholesterol | 44.57mg | 34% | |
| Sodium | 150.14mg | 14% | |
| Potassium | 95.39mg | 5% | |
| Total Carbs | 6.02g | 5% | |
| Sugars | 0.52g | 5% | |
| Dietary Fiber | 0.87g | 8% | |
| Protein | 4.16g | 19% | |
| Vitamin C | 3.8mg | 14% | |
| Iron | 1.1mg | 14% | |
| Calcium | 77.5mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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