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Asparagus-And-Emmenthaler Tart

A home-style Asparagus-And-Emmenthaler Tart made with Salt, Milk, Whipping Cream, and Freshly Ground Black Pepper. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 4 tsp
• 3 oz
• 3/4 cup
• 3/4 cup
• 1 tsp
• 1/4 tsp

Method (preview)

1. 1

   Emmenthaler is a dry, aged cheese that accents the flavor of asparagus. Serve as the main course of a light lunch or supper.

2. 2

   PREHEAT OVEN TO 350F.

3. 3

   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.

4. 4

   Cover and cook asparagus for about 10 minutes, until very tender.

5. 5

   Drain well, return to the skillet and shake over moderate heat for 30 seconds or so to dissipate any excess moisture.

6. 6

   Arrange the asparagus spears like the spokes of a wheel over the bottom of the pie crust, with their tips pointing toward the center.

7. 7

   Combine the milk, cream, eggs, Parmesan cheese, Kirschwasser, salt, dill, mace and pepper, and pour the liquid evenly over the asparagus.

8. 8

   Bake the tart, uncovered, for 35 minutes, or until the filling has set.

9. 9

   Remove the tart from the oven and cool it for at least 20 minutes before cutting.