*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Sunday, May 12, 2024 5:59 AM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Main Course » Asparagus-And-Emmenthaler Tart
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Asparagus-And-Emmenthaler Tart recipe to your favorite Save to favorite   Discuss Asparagus-And-Emmenthaler Tart recipe Write a comment   Print Asparagus-And-Emmenthaler Tart recipe Print this recipe   Email Asparagus-And-Emmenthaler Tart recipe to friend Email this recipe
  Asparagus-And-Emmenthaler Tart
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 151
Ingredients:
1 lb Asparagus (preferably white)
2 qt :boiling water mixed with
4 tsp Salt
1 (9-in) unbaked pie shell
3 oz Well aged Emmenthaler cheese coarsely grated
3/4 cup Milk
3/4 cup Whipping cream
2 medium Eggs, lightly beaten
1/4 cup Freshly grated Parmesan
1 tbsp Kirschwasser
1 tsp Salt
2 tbsp Finely snipped fresh dill OR
1/2 tsp -Dill weed
1/4 tsp Ground mace
1/4 tsp Freshly ground black pepper
Instructions:
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.
Rate this recipe:  
Featured Recipe
» Frittata William
Category: Misc
Hits: 155
Rating:rating: (2)(2)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com