Sunny Asparagus Tart

• 1-1/2 cups all-purpose flour
• 1/2 teaspoon caraway seeds
• 1/8 teaspoon salt
• 5 tablespoons cold butter
• 2 tablespoons cold shortening
• 3 to 5 tablespoons ice water
• 1-1/2 pounds fresh asparagus
• 3 ounces cream cheese, softened
• 1 large egg yolk
• 1 cup heavy whipping cream
• 3 large eggs
• 3/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 pound thinly sliced fully cooked ham, julienned
• 1/3 cup grated Parmesan cheese

1. In a bowl, combine flour, caraway and salt; cut in butter and shortening until mixture resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time; stir with a fork until dough forms a ball.
2. On a floured surface, roll dough to fit a 10-in. tart pan. Place dough in pan. Freeze for 10 minutes.
3. Cut the asparagus into 2-1/2-in. pieces. Set tips aside; cut remaining pieces in half. Cook all of the asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain.
4. In a bowl, combine the cream cheese and egg yolk; gradually add cream (mixture will be slightly lumpy). Beat in eggs, one at a time. Add salt and pepper. Place ham and asparagus pieces (not tips) over crust; pour half of the cream cheese mixture over the top. Bake at 425u0b0 for 15 minutes.
5. Pour remaining cream cheese mixture over top. Arrange asparagus tips over tart; sprinkle with cheese. Bake at 375u0b0 for 40 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting.

flour, caraway seeds, salt, cold butter, cold shortening, water, fresh asparagus, cream cheese, egg yolk, heavy whipping cream, eggs, salt, white pepper, ham, parmesan cheese

Taken from www.tasteofhome.com/recipes/sunny-asparagus-tart/ (may not work)