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Hollandaise-Asparagus Tart

Yield 6 servings

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 3 tablespoons vegetable shortening
  • 3 1/2 tablespoons ice water
  • Cooking spray
  • 1 pound asparagus spears, trimmed
  • 2/3 cup evaporated skim milk
  • 1/2 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 large egg white
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese

Nutrition Information

  • calories 212
  • caloriesfromfat 33 %
  • fat 7.9 g
  • satfat 2.4 g
  • monofat 3 g
  • polyfat 1.7 g
  • protein 9.5 g
  • carbohydrate 26.2 g
  • fiber 1 g
  • cholesterol 41 mg
  • iron 1.6 mg
  • sodium 240 mg
  • calcium 158 mg

How to Make It

  1. Preheat oven to 450°.

  2. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour and sugar in a food processor; pulse 3 times or until combined. Add shortening; pulse 6 times or until mixture resembles coarse meal. With processor on, add ice water through food chute, processing just until combined. Gently press mixture into a 6-inch circle on a lightly floured surface; roll dough into an 12-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray; fold edges under, and flute. Pierce bottom and sides of dough with a fork; bake at 450° for 10 minutes or until lightly browned. Cool on a wire rack.

  3. Reduce oven temperature to 375°.

  4. Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Steam asparagus, covered, 3 minutes or until crisp-tender. Rinse asparagus under cold water; drain well. Arrange asparagus spokelike in prepared crust with tips toward inside of crust. Combine milk, rind, juice, tarragon, salt, egg, and egg white; stir well with a whisk. Pour over asparagus; sprinkle with cheese. Bake at 375° for 30 minutes or until puffy and lightly browned. Serve warm.