Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 star values: 0
Recipe by Southern Living May 2001

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Recipe Summary test

Yield:
6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Snap off tough ends of asparagus (trimmed to about 5 inches). Cook in boiling water to cover 30 seconds; drain. Plunge asparagus into ice water to stop the cooking process; drain. Reserve 9 spears; set aside. Coarsely chop remaining asparagus; set aside.

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  • Unfold piecrusts; stack on a lightly floured surface, and roll into a 14-inch circle. Fit piecrust into an 11-inch tart pan, trimming excess dough. Line piecrust with foil, and fill with pie weights or dried beans. Place tart pan on a baking sheet.

  • Bake at 425° for 12 minutes; remove weights and foil. Bake 2 more minutes. Cool on a wire rack.

  • Melt butter in a skillet over medium-high heat. Add onion, and saute 5 minutes or until tender. Set aside.

  • Brush bottom and sides of crust with mustard. Sprinkle with half of cheese, chopped asparagus, onion, and remaining cheese. Arrange reserved asparagus spears over cheese.

  • Whisk together half-and-half and remaining ingredients. Pour mixture evenly over asparagus.

  • Bake at 375° for 25 minutes or until set and golden brown. Let stand 15 minutes.

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