Asparagus-and-emmenthaler tart

 
                       ASPARAGUS-AND-EMMENTHALER TART
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main Dish                        Vegetarian
                 Dairy                            Anderson
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         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
      3/4  cup           Milk
      3/4  cup           Whipping cream
    2      medium        Eggs -- lightly beaten
      1/4  cup           Freshly grated Parmesan
    1      tablespoon    Kirschwasser
    1      teaspoon      Salt
    2      tablespoons   Finely snipped fresh dill OR
      1/2  teaspoon      Dill weed
      1/4  teaspoon      Ground mace
      1/4  teaspoon      Freshly ground black pepper
 
 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 3 1/2-inches long. (Save the trimmed-off ends to use for soup.) Peel the
 asparagus spears using a swivel-bladed vegetable peeler, lay them flat in a
 large heavy skillet, pour in boiling salted water and set over moderate heat.
 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 of the pie crust, with their tips pointing toward the
center. Combine the milk, cream, eggs, Parmesan cheese, Kirschwasser, salt,
dill, mace and pepper, and pour the liquid evenly over the asparagus. Bake the
tart, uncovered, for 35 minutes, or until the filling has set. Remove the tart
from the oven and cool it for at least 20 minutes before cutting.
 
  JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK
 
 
 
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