Hollandaise-Asparagus Tart

Name: Hollandaise-Asparagus Tart
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1 tart, 6 serving(s)
Ingredients: 1 cup all-purpose flour; 2 tablespoons sugar; 3 tablespoons vegetable shortening; 3 1/2 tablespoons ice water; cooking spray; 1 lb asparagus spear, trimmed; 2/3 cup evaporated skim milk; 1/2 teaspoon lemon rind, grated; 2 tablespoons fresh lemon juice; 1/2 teaspoon dried tarragon; 1/4 teaspoon salt; 1 large egg; 1 large egg white; 1/2 cup parmesan cheese, grated

Submitted by MsPia

"From Cooking Light. I have to admit that I used a frozen pie crust (I did NOT pre-bake it) and also made a full fat version of this recipe, using heavy cream and 2 whole eggs. I would recommend to cut the asparagus instead of using them whole and if you have fresh tarragon...go for it."

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photo by MsPia

Ready In:: 1hr
Ingredients:: 14
Yields:: 1 tart
Serves:: 6

ingredients

1 cup all-purpose flour
2 tablespoons sugar
3 tablespoons vegetable shortening
3 ¹⁄₂ tablespoons ice water
cooking spray
1 lb asparagus spear, trimmed
²⁄₃ cup evaporated skim milk
¹⁄₂ teaspoon lemon rind, grated
2 tablespoons fresh lemon juice
¹⁄₂ teaspoon dried tarragon
¹⁄₄ teaspoon salt
1 large egg
1 large egg white
¹⁄₂ cup parmesan cheese, grated

directions

Preheat oven to 450°.
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.

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RECIPE SUBMITTED BY

MsPia

Louisville

I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world. I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels. There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee. My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better. My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com

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