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Recipe Name: Asparagus-and-emmenthaler Tart Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 6

1 Pound(s) Asparagus, preferably white
2 Quart(s) :boiling water mixed with
4 Teaspoon(s) Salt
1 9-in unbaked pie shell
3 Ounce(s) Well aged Emmenthaler cheese
Coarsely grated
3/4 Cup(s) Milk
3/4 Cup(s) Whipping cream
2 Eggs, lightly beaten
1/4 Cup(s) Freshly grated parmesan
1 Tablespoon(s) Kirschwasser
2 Tablespoon(s) Finely snipped fresh dill OR
1/2 Teaspoon(s) Dill weed
1/4 Teaspoon(s) Ground mace
1/4 Teaspoon(s) Freshly ground black pepper
Emmenthaler is a dry, aged cheese that accents the flavor of
asparagus. Serve as the main course of a light lunch or supper.
PREHEAT OVEN TO 350F. Snap coarse ends off asparagus stalks leaving
spears about 3 1/2-inches long. (Save the trimmed-off ends to use for
soup.) 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. From Gemini's MASSIVE MealMaster
collection at

Nutrition (calculated from recipe ingredients)
Calories: 227
Calories From Fat: 165
Total Fat: 18.5g
Cholesterol: 104.4mg
Sodium: 2556.2mg
Potassium: 171.6mg
Carbohydrates: 8.8g
Fiber: 2g
Sugar: 2.9g
Protein: 6.5g

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