Try this Asparagus-And-Emmenthaler Tart recipe, or contribute your own.
Suggest a better descriptionEmmenthaler is a dry, aged cheese that accents the flavor of asparagus. Serve as the main course of a light lunch or supper. PREHEAT OVEN TO 350F. Snap coarse ends off asparagus stalks leaving spears about 3 1/2-inches long. (Save the trimmed-off ends to use for soup.) Peel the asparagus spears using a swivel-bladed vegetable peeler, lay them flat in a large heavy skillet, pour in boiling salted water and set over moderate heat. Cover and cook asparagus for about 10 minutes, until very tender. Drain well, return to the skillet and shake over moderate heat for 30 seconds or so to dissipate any excess moisture. Arrange the asparagus spears like the spokes of a wheel over the bottom of the pie crust, with their tips pointing toward the center. Combine the milk, cream, eggs, Parmesan cheese, Kirschwasser, salt, dill, mace and pepper, and pour the liquid evenly over the asparagus. Bake the tart, uncovered, for 35 minutes, or until the filling has set. Remove the tart from the oven and cool it for at least 20 minutes before cutting.
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Serving Size: 1 Serving (387g) | ||
Recipe Makes: 6 | ||
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Calories: 341 | ||
Calories from Fat: 189 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21g | 28 % | |
Saturated Fat 8.3g | 42 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 367.1mg | 113 % | |
Sodium 328.6mg | 11 % | |
Potassium 375.9mg | 10 % | |
Total Carbohydrate 24.3g | 7 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 20.8g | ||
Protein 15.7g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 341
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