Asparagus Tart

From Light & Tasty; original calls for half & half, but I'll try it with nonfat half & half or nonfat evaporated milk. Haven't tried yet; I probably won't until spring.

• Ready In: 55 mins
• Serves: 8

Ingredients

• 1  lb fresh asparagus, trimmed
• 3  cups water
• 1 (9 inch)  pastry for single-crust pie
• 2⁄3 cup  shredded gruyere or 2⁄3 cup swiss cheese, divided
• 1⁄2 cup  minced fresh flat-leaf parsley
• 4  eggs, beaten
• 3⁄4 cup  fat-free half-and-half
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon cayenne
• 1⁄8 teaspoon ground nutmeg

Directions

1. Heat oven to 400* F.
2. Cut tips 2" long from asparagus spears; set aside. Cut stem ends into 3/4" pieces.
3. Bring water to boil in small saucepan; add the 3/4" asparagus pieces. Cover and boil 3-4 minutes until tender. Drain and immediately place asparagus in ice water for 3-4 minutes. Drain and pat dry.
4. On a lightly floured surface, roll out pastry into a 13" circle. Press into bottom and up sides of ungreased 11" tart pan with removable bottom. Trim edges.
5. Place blanched asparagus, 1/3 cup cheese, and parsley in crust.
6. In a small bowl, combine eggs, half-and-half, salt, cayenne, and nutmeg. Pour into crust.
7. Arrange the 2" asparagus tips over egg mixture. Sprinkle with remaining cheese.
8. Place pan on a baking sheet and place in oven. Bake at 400* F for 25-30 minutes or until knife tip inserted near center comes out clean.
9. Let stand 10 minutes before cutting.