“From Light & Tasty; original calls for half & half, but I'll try it with nonfat half & half or nonfat evaporated milk. Haven't tried yet; I probably won't until spring.”

Ingredients Nutrition


  1. Heat oven to 400* F.
  2. Cut tips 2" long from asparagus spears; set aside. Cut stem ends into 3/4" pieces.
  3. Bring water to boil in small saucepan; add the 3/4" asparagus pieces. Cover and boil 3-4 minutes until tender. Drain and immediately place asparagus in ice water for 3-4 minutes. Drain and pat dry.
  4. On a lightly floured surface, roll out pastry into a 13" circle. Press into bottom and up sides of ungreased 11" tart pan with removable bottom. Trim edges.
  5. Place blanched asparagus, 1/3 cup cheese, and parsley in crust.
  6. In a small bowl, combine eggs, half-and-half, salt, cayenne, and nutmeg. Pour into crust.
  7. Arrange the 2" asparagus tips over egg mixture. Sprinkle with remaining cheese.
  8. Place pan on a baking sheet and place in oven. Bake at 400* F for 25-30 minutes or until knife tip inserted near center comes out clean.
  9. Let stand 10 minutes before cutting.

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