1 lb Asparagus (preferably
White)
2 qt :boiling water mixed with
4 ts Salt
1 (9-in) unbaked pie shell
3 oz Well aged Emmenthaler cheese
Coarsely grated
3/4 c Milk
3/4 c Whipping cream
2 md Eggs — lightly beaten
1/4 c Freshly grated Parmesan
1 tb Kirschwasser
1 ts Salt
2 tb Finely snipped fresh dill
OR
1/2 ts -Dill weed
1/4 ts Ground mace
1/4 ts Freshly ground black pepper
Emmenthaler 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 aswivel-bladed vegetable
peeler, lay them flat in a large heavy skillet, pour 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
JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK
Yields
6 servings