Asparagus Tart

Ingredients

• 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.