Asparagus - and - Emmenthaler Tart

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

60 minutes Prep: 25 minutes Cook: 35 minutes

285 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1	pound	asparagus	(preferably white)
2	quarts	water	boiling, mixed with 4 ts salt
1	each	pie shell (9 inch)	(9-in) unbaked
3	ounces	emmentaler cheese	well aged, coarsely grated
3/4	cup	milk
3/4	cup	heavy whipping cream
2	medium	eggs	lightly beaten
1/4	cup	parmesan, parmigiano-reggiano cheese, grated	freshly grated
1	tablespoon	kirsch wasser
1	teaspoon	salt
2	tablespoons	dill weed	fresh, snipped, or 1/2 ts dried
1/4	teaspoon	mace	ground
1/4	teaspoon	black pepper	freshly ground

Directions

Preheat oven to 350F.

Snap coarse ends off asparagus stalks leaving spears about 3 1/2-inches long. 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.

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Nutrition Facts

Serving Size 178g

Amount per Serving

Calories 285 67% of calories from fat

	% Daily Value*
Total Fat 21.0g	33%
Saturated Fat 11.0g	53%
Trans Fat 0.0g
Cholesterol 109mg	36%
Sodium 641mg	27%
Total Carbohydrate 17.0g	6%
Dietary Fiber 2.0g	8%
Sugars 4.0g
Protein 8.0g	16%