Ingredients
- 1 pastry for 9" pie
- 1 lb asparagus in 1½" pieces
- 1 cup Jarisberg cheese, shredded
- 3 tbsp pimiento strips
- 2 tbsp cornstarch
- ½ tspn salt
- black pepper
- 1½ cup half-and-half
- 3 eggs,slightly beaten
- ¼ cup parmesan cheese,fresh grated
Preparation & Cooking Instructions
- Line 11" x 1" fluted tart pan with pastry; trim pastry with
top of pan and prick with fork
- Bake tart shell in preheated 450°F oven 10 minutes, or just until
lightly browned
- Meanwhile, cook asparagus in boiling salted water just until crisp-tender;
drain thoroughly
- Remove baked shell from oven and reduce temperature to 375°F
- Sprinkle shell with Jarisberg cheese; top with well-drained asparagus
and pimiento
- In medium bowl, combine cornstarch, salt and black pepper; gradually
stir in half-and-half until smooth
- Stir in eggs and Parmesan cheese until well blended; pour mixture
into tart shell over asparagus
- Bake in preheated oven 35 to 50 minutes, or until knife inserted
in center comes out clean. Let stand 5 minutes before serving
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The
Asparagus Festival Cookbook
Behold the beloved asparagus--not just a side dish anymore! In 1986,
the town of Stockton, California, began its yearly tradition of hosting
its now widely-successful Stockton Asparagus Festival. Every year
since then, some 100,000 asparagus lovers (or soon to be converts)
descend upon this inland valley nook on the fourth weekend in April
to celebrate this cadillac of vegetables. Touted as having more folacin
per serving than any other vegetable, asparagus also contains significant
amoutns of vitamins C and B6, thiamine and potassium, and is high
in fiber and low in salt. (In case you were wondering, folacin helps
prevent cancer and some birth defects.) And don't forget, it tastes
great! Obviously, then, there is little reason to hold yourself back--dive
right into asparagus appetizers, salads and soups, main dishes, and
even desserts... ...and you won't have to look very far.
Click
here to read more ... |
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