Asparagus Tart

Quick look

  • prep 20 min    cook 25 min
  • serves 8


  • 1 pound fresh asparagus, trimmed
  • 3 cups water
  • Pastry for single-crust pie (9 inches)
  • 2/3 cup shredded Gruyère or Swiss cheese, divided
  • 1/2 cup minced fresh flat-leaf parsley
  • 4 eggs, lightly beaten
  • 3/4 cup half-and-half cream
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon ground nutmeg

    How to make it  45 minutes

  • 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-inch circle. Press onto the bottom and up the sides of an ungreased 11-inch 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.

  • 3

    Place pan on a baking sheet. Bake at 400°F for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

Nutritional Information(per serving)

  • Calories: 233
  • Fat: 15g
  • Saturated Fat: 7g
  • Cholesterol: 132mg
  • Sodium: 326mg
  • Carbs: 16g
  • Protein: 8g
  • Fiber: 1g

Diabetic exchanges: 2 1/2 fat, 1 starch, 1 lean meat

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