Asparagus And Emmenthaler Tart
Ingredients
1 pound asparagus (preferably white)
2 quart :boiling water mixed with
4 tsp. salt
1 (9 in) unbaked pie shell
3 ounces well aged emmenthaler cheese
coarsely grated
3/4 C. milk
3/4 C. whipping cream
2 medium eggs lightly beaten
1/4 C. 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
Cooking Instructions
Preheat oven to 350 degrees. Snap coarse ends off asparagus stalks leaving spears about 3 1/2 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)