Email to Gwendy      

Recipe Categories: gwendy's HOME PAGEAfternoonTea APPETIZERS BBQ BEVERAGES BREAD BreadMachineBread BREAKFAST CAKESandPIES CANDY Canning CASSEROLES COOKIES Crafts CROCKPOT DESSERTS DIABETIC Dips EGGS ETHNIC FISHandSEAFOOD Frostings FRUIT Gifts GLUTENFREE Gravy Grillin Healthy Holiday JAMSandJELLIES KIDS MainDish MARINADES MEATS PASTA PASTRIES Pets PIZZA POULTRY RAW RecipeSharing RICE SALADandDRESSING SANDWICHES SAUCES SideDishes Smoothies SNACKS SOUPSandSTEWS SpreadsandSauces Stir-Fry Tappas UNUSUAL UsefulTips VEGETABLES VEGETARIAN WebSites WeightWatcher Wraps

ASPARAGUS, BRIE AND PINE NUT TART




Source of Recipe


(josielynn)


List of Ingredients




3/4 POUND ASPARAGUS, TRIMMED
2 LARGE EGGS, BEATEN LIGHTLY
1/2 CUP MILK
1/2 CUP HEAVY CREAM
1/4 POUND RIPE BRIE, WITH THE RIND, CUT INTO PIECES
1/4 TEASPOON SALT
PINCH OF CAYENNE
1/2 TEASPOON DRIED THYME, CRUMBLED
1½ TEASPOON MINCED FRESH PARSLEY LEAVES
1/4 CUP PINE NUTS

Recipe



IN A DEEP, WIDE SKILLET OF BOILING SALTED WATER COOK THE ASPARAGUS FOR 4 TO 6 MINUTES, OR UNTIL JUST TENDER. DRAIN IN A COLANDER AND REFRESH UNDER COLD WATER.


CUT OFF THE TIPS AND RESERVE THEM FOR GARNISH. CHOP THE STEMS COARSE.


BLEND EGGS, MILK, CREAM AND BRIE UNTIL SMOOTH. ADD SALT, CAYENNE, THYME AND PARSLEY AND BLEND UNTIL WELL COMBINED.


DIVIDE THE CHOPPED ASPARAGUS AMONG 8 GREASED RAMEKINS. SPOON THE CUSTARD OVER IT AND BAKE IN A PREHEATED 350F OVEN FOR 15 MINUTES.


SPRINKLE PINE NUTS OVER CUSTARD AND BAKE 12 TO 15 MINUTES MORE, UNTIL PUFFED AND GOLDEN. LET COOL ON A RACK FOR 10 MINUTES AND GARNISH WITH RESERVED ASPARAGUS TIPS.


MAKES 8 SERVINGS