Prep 15 mins
Cook 45 mins
Found this in The German Cookbook by Mimi Sheraton.
- 1 lb asparagus, preferably white
- 2 quarts boiling water
- 4 teaspoons salt
- 9 inches unbaked pie shells
- 3 ounces emmenthaler cheese, coarsely grated
- 3⁄4 cup milk
- 3⁄4 cup whipping cream
- 2 medium eggs, lightly beaten
- 1⁄4 cup freshly grated parmesan cheese
- 1 tablespoon kirschwasser
- 1 teaspoon salt
- 2 tablespoons fresh dill, snipped
- 1⁄4 teaspoon ground mace
- 1⁄4 teaspoon fresh ground black pepper
- Preheat oven to 350°F
- 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 (the 4 teaspoons) 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.