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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 pie shell (1/2 pkg. phillsbury all ready pie crust) |
1 teaspoon(s) flour |
14 ounce(s) asparagus spears trimmed to 3 length |
2/3 cup(s) half-and-half |
2 large eggs |
1/2 cup(s) parmesan cheese freshly grated |
1 tablespoon(s) fresh tarragon chopped |
1/2 teaspoon(s) salt |
black pepper, to taste |
Directions:
1. Preheat over to 450 degrees F. Open crust on work surface. Press out any cracks. Rub with flour. Arrange dough, flour side down in 9-inch dia. tart pan with removable bottom. Press dough into pan. Fold excess dough border over to form double-thick sides. Pierce dough all over with fork. Bake until golden, about 10 minutes. Cool on rack. Reduce oven temperature to 375 degrees F.
2. Have large bowl of ice water handy. Cook asparagus in pot of boiling salted water until just crisp-tender, about 3-4 minutes. Drain well, add to ice bath to stop cooking process. Drain, roll in paper towels and pat dry.
3. Mix half and half, eggs, cheese, tarragon and salt in bowl. Season with pepper. Arrange asparagus in spoke-of-the-wheel fashion in crust, tips toward edges and ends meeting in the center. Carefully pour custard over. Bake until tart puffs and top browns, about 30 minutes. Cool slightly.
4. Cut in wedges, garnish with sprig of fresh tarragon.
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