Sunny Asparagus Tart

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon caraway seeds
• 1/8 teaspoon salt

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[ingredients-right]

• 5 tablespoons cold butter
• 2 tablespoons shortening
• 3 to 5 tablespoons ice water

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[/ingredients-list]

[ingredients-list title=”Filling Ingredients” serving_size=””]
[ingredients-left]

• 1 1/2 pounds fresh asparagus
• 1 package (3 ounces) cream cheese, softened
• 1 egg yolk
• 1 cup heavy whipping cream
• 3 eggs

[/ingredients-left]
[ingredients-right]

• 3/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 pound thinly sliced fully cooked ham, julienned
• 1/3 cup grated Parmesan cheese

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[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]In a bowl, combine the flour, caraway and salt; cut in butter and shortening until mixture resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time; stir with a fork until dough forms a ball. On a floured surface, roll out dough to fit a 10-in. tart pan. Transfer dough to pan.
Freeze for 10 minutes.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Cut asparagus into 2-1/2-in. pieces. Set tips aside; cut remaining pieces in half. Cook all of the asparagus in a small amount of water until crisp-tender, about 3 minutes; drain and pat dry.[/step-item]

[step-item number=”3″ image_url=”” title=”” ] In a small mixing bowl, combine the cream cheese and egg yolk; gradually add cream (mixture will be slightly lumpy). Beat in eggs, one at a time. Add salt and pepper.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Place ham and asparagus pieces (not tips) over crust; pour half of the cream cheese mixture over the top. Bake at 425°F for 15 minutes. Pour remaining cream cheese mixture over top. Arrange asparagus tips over tart; sprinkle with Parmesan cheese. Bake at 375°F for 40 minutes or until a knife inserted near the center comes out clean. Let stand for 15 minutes before cutting. Serves 6 to 8.[/step-item]

[/step-list-wrapper]

Originally Published in Reader's Digest