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Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

  • Reduce oven temperature to 375°.

  • 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.

Nutrition Facts

212 calories; calories from fat 33%; fat 7.9g; saturated fat 2.4g; mono fat 3g; poly fat 1.7g; protein 9.5g; carbohydrates 26.2g; fiber 1g; cholesterol 41mg; iron 1.6mg; sodium 240mg; calcium 158mg.