Ingredients
- Pie Crust
- 1 tablespoon flour
- 10 ounces unbaked (10-inch) pie pastry (1 crust)
- Asparagus
- 14 ounces asparagus, cut into 3-inch spears
- 1/2 teaspoon salt, to taste
- 2 cups water, boiling
- Filling
- 6 ounces light cream, (2/3 cup half-and-half)
- 3 eggs
- 4 ounces parmesan cheese, grated, (1/2 cup)
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon salt
- 1/4 teaspoon pepper to taste
How to Make
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Step 1: Rub the flour over 1 side of the pie pastry.
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Step 2: Arrange the pastry floured side down in a 9-inch tart pan.
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Step 3: Press the dough into the pan.
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Step 4: Fold the excess dough at the top over 2 times to form a thick edge.
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Step 5: Prick the bottom and sides with a fork.
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Step 6: Bake at 450 degrees for 15 minutes or until golden brown.
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Step 7: Cool on a wire rack.
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Step 8: Asparagus:
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Step 9: Cook the asparagus in boiling salted water in a saucepan for 4 minutes or until tender-crisp.
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Step 10: Drain and pat dry.
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Step 11: Arrange the spears in spoke-fashion on the bottom of the baked crust, with the tips at the outside.
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Step 12: Filling:
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Step 13: Beat the half-and-half, eggs, Parmesan cheese, tarragon, 1/2 teaspoon salt and pepper in a bowl.
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Step 14: Pour over the asparagus.
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Step 15: Bake at 375 degrees for 35 minutes or until puffed and golden brown.
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Step 16: Place on a wire rack to cool slightly and set.
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Step 17: Serve warm.
We hope you enjoy this recipe!
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