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Associate.com - Share Your Recipe!

Recipe Name: Asparagus Tart Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
12 Sheets phyllo pastry
2 Tablespoon(s) Butter
500 Gram(s) Asparagus
1/2 Cup(s) Milk
1/2 Cup(s) Marscarpone cheese
2 Eggs
1/2 Cup(s) Fresh grated Parmesan cheese
2 Tablespoon(s) chives
2 Tablespoon(s) parsley
1 Tablespoon(s) Chopped fresh tarragon
1/2 Teaspoon(s) Salt
Directions:
Preheat oven to 210øc. Melt the butter and lightly brush a 20cm. deep
pie plate or quiche tin. Set aside. Open the phyllo pastry on a flat
work surface and brush a little butter around the edges of 1 sheet,
brushing a 'zigzag' of butter up and down the sheet of pastry. Place
another sheet on top and butter as before. Fold these two sheets in
half (so that you have a four sheet depth) then place this in the
prepared tin, hanging over the edge slightly and covering part of the
sides and base. Repeat with the remaining sheets of pastry, buttering
and folding as before and placing in the tin until the base and sides
are totally covered. Bake in the oven for 10 minutes then allow to
cool. Reduce oven temperature to 170øc. Trim the asparagus so that
each spear is 7cm. long then slice all the remaining offcuts of
asparagus finely. Cook the asparagus spears in a pot of boiling salted
water until just crisp-tender, about 4 minutes then drain well on
kitchen paper. Mix together the milk, marscarpone cheese, eggs,
cheese, chives, parsley, tarragon and salt in bowl then season with
pepper. Add the finely sliced asparagus off-cuts and mix well.
Sprinkle a tablespoon of dry breadcrumbs over the base then pour the
cheese custard into the tin. Arrange the asparagus spears in a
circular fashion on top of the custard, tips towards the edge and ends
meeting in center. Bake until tart puffs well and the top browns,
about 35 minutes. Cool slightly. Converted by MC_Buster. Per
serving: 1158 Calories (kcal); 50g Total Fat; (38% calories from fat);
38g Protein; 139g Carbohydrate; 453mg Cholesterol; 2582mg Sodium Food
Exchanges: 8 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit;
9 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 717
Calories From Fat: 446
Total Fat: 50.6g
Cholesterol: 486.8mg
Sodium: 3557.1mg
Potassium: 1443.2mg
Carbohydrates: 24.1g
Fiber: 5.8g
Sugar: 7.2g
Protein: 46.6g


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