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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Just in time for the first delicious crop of asparagus comes a recipe from Dorothy Hussey of Bishop, California that features those savory stalks. It might look difficult, she divulges, but it's actually simple to make. Dorothy Hussey, Bishop, California Ingredients:
1 unbaked pastry shell (10 inches) |
10 fresh asparagus spears |
4 eggs |
3 tablespoons king arthur unbleached all-purpose flour |
1-1/2 cups half-and-half cream |
1 teaspoon salt |
1 teaspoon paprika |
1/2 teaspoon ground mustard |
2 cups (8 ounces) shredded swiss cheese |
1 medium tomato, cut into 6 slices |
Directions:
1. Line unpricked pie shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; return to the oven for 5 minutes. Remove from the oven; reduce heat to 350°. Cut six asparagus spears 4 in. long for garnish; set aside. Cut remaining asparagus into 1-in. pieces; place in bottom of pie shell. In a bowl, beat eggs and flour. Add cream, salt, paprika and mustard; beat until smooth. Stir in cheese. Pour over asparagus. Bake for 30 minutes. Arrange asparagus spears, spoke fashion, on top. Bake for 10-15 minutes or until a knife inserted near the center comes out clean. Place tomatoes in between asparagus spears. Yield: 6 servings.
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