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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.













Trans-fat Free


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
¾ cup milk
¾ cup heavy whipping cream
2 medium eggs
lightly beaten
¼ cup Parmesan cheese
freshly grated
1 tablespoon kirsch (cherry brandy)
1 teaspoon salt
2 tablespoons dill weed
fresh, snipped, or 1/2 ts dried
¼ teaspoon mace
¼ teaspoon black pepper
freshly ground


Preheat oven to 350℉ (180℃).

Snap coarse ends off asparagus stalks leaving spears about 3½-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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 178g (6.3 oz)
Amount per Serving
Calories 28567% of calories from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 11g 53%
Trans Fat 0g
Cholesterol 109mg 36%
Sodium 641mg 27%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 8%
Sugars g
Protein 16g
Vitamin A 24% Vitamin C 8%
Calcium 15% Iron 16%
* based on a 2,000 calorie diet How is this calculated?


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