Asparaqus Tart

Recipe of Taste of Home

• 1 pound fresh asparagus, trimmed
• 3 cups water
• Pastry for single-crust pie (9 inches)
• 2/3 cup shredded Gruyere or Swiss cheese, divided  (**I added double the amount of cheese)
• 1/2 cup minced fresh flat-leaf parsley
• 4 eggs, lightly beaten
• 3/4 cup half-and-half cream
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground nutmeg

Directions

• Cut 2 in. from the top of each asparagus spear; set tops aside. Cut stem ends into 3/4-in. pieces. In a small saucepan, bring water to a boil. Add the 3/4-in. asparagus pieces; cover and boil for 3-4 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
• On a lightly floured surface, roll out pastry into a 13-in. circle. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom; trim edges. Place the blanched asparagus, 1/3 cup cheese and parsley in crust.
• In a small bowl, combine the eggs, cream, salt, cayenne and nutmeg; pour into crust. Arrange asparagus tops over egg mixture. Sprinkle with remaining cheese.
• Place pan on a baking sheet. Bake at 400° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 8 servings