Asparagus-And-Emmenthaler Tart Recipe




Asparagus-And-Emmenthaler Tart Ingredients

1 lb asparagus (preferably white)
2 qt :boiling water mixed with
4 tsp salt
1 (9-in) unbaked pie shell
3 oz well aged emmenthaler cheese coarse, ly grated
3/4 cup milk
3/4 cup whipping cream
2 medium eggs, lightly beaten
1/4 cup freshly grated parmesan
1 tbsp kirschwasser
1 tsp salt
2 tbsp finely snipped fresh dill or dill w, eed
1/4 tsp ground mace
1/4 tsp freshly ground black pepper

A Recipe for
Asparagus-And-Emmenthaler Tart

 

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Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.


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Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.



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If only it was as easy to banish hunger by rubbing the belly as it is to masturbate.

Diogenes the Cynic



Asparagus-And-Emmenthaler Tart

"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress."

Charles Pierre Monselet






Asparagus-And-Emmenthaler Tart 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 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.

Serves: 6

 

 

 

 

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