Asparagus-and-emmenthaler tart
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Asparagus (preferably |
| White) | ||
| 2 | quarts | :boiling water mixed with |
| 4 | teaspoons | Salt |
| 1 | (9-in) unbaked pie shell | |
| 3 | ounces | Well aged Emmenthaler cheese |
| Coarsely grated | ||
| ¾ | cup | Milk |
| ¾ | cup | Whipping cream |
| 2 | mediums | Eggs -- lightly beaten |
| ¼ | cup | Freshly grated Parmesan |
| 1 | tablespoon | Kirschwasser |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Finely snipped fresh dill |
| OR Dill weed | ||
| ¼ | teaspoon | Ground mace |
| ¼ | teaspoon | Freshly ground black pepper |
Directions
Emmenthaler is a dry, aged cheese that accents the flavor of asparagus. Serve as the main course of a light lunch or supper.
PREHEAT OVEN TO 350F. Snap coarse ends off asparagus stalks leaving spears about 3½-inches long. (Save the trimmed-off ends to use for soup.) Peel the asparagus spears using aswivel-bladed vegetable peeler, lay them flat in a large heavy skillet, pour 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 JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK Recipe By :