Asparagus Tart

• 1 pound fresh asparagus, trimmed
• 3 cups water
• Pastry for single-crust pie (9 inches)
• 2/3 cup shredded Gruyere or Swiss cheese, divided
• 1/2 cup minced fresh flat-leaf parsley
• 4 large eggs, lightly beaten
• 3/4 cup half-and-half cream
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground nutmeg

1. Cut 2 in. from the top of each asparagus spear; set tops aside. Cut stem ends into 3/4-in. pieces. In a small saucepan, bring water to a boil. Add the 3/4-in. asparagus pieces; cover and boil for 3-4 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
2. On a lightly floured surface, roll out pastry into a 13-in. circle. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom; trim edges. Place the blanched asparagus, 1/3 cup cheese and parsley in crust.
3. In a small bowl, combine the eggs, cream, salt, cayenne and nutmeg; pour into crust. Arrange asparagus tops over egg mixture. Sprinkle with remaining cheese.
4. Place pan on a
5. . Bake at 400u0b0 for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

fresh asparagus, water, pastry, gruyere, parsley, eggs, cream, salt, cayenne pepper, ground nutmeg

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