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. 38
boiling, mixed with 4 ts salt
pie shell (9 inch)
well aged, coarsely grated
heavy whipping cream
kirsch (cherry brandy)
fresh, snipped, or 1/2 ts dried
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.