Don't miss another issue…      Subscribe

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

Yield

6

servings

Prep

25

min

Cook

35

min

Ready

60

min

Trans-fat Free
 

Ingredients

453.6 g asparagus
(preferably white)
2 quarts water
boiling, mixed with 4 ts salt
*
1 each pie shell (9 inch)
(9-in) unbaked
86.7 ml/g emmentaler cheese
well aged, coarsely grated
*
177 ml milk
177 ml heavy whipping cream
2 medium eggs
lightly beaten
59 ml Parmesan cheese
freshly grated
15 ml kirsch (cherry brandy)
*
5 ml salt
30 ml dill weed
fresh, snipped, or 1/2 ts dried
1.3 ml mace
ground
*
1.3 ml black pepper
freshly ground
*

Directions

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

Add review

 

 

Comments

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?

 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Brussels Sprouts

Meatless Monday: Vegivores, Flexitarians, and Vegetable Butchers

Vegetarian is so yesterday. There's a growing trend of veggie loving diners and home chefs that believe vegetables are the new meat. Vegetables are being called "unbelievably sexy" and meat "slightly boring".

More breaking news

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed