Hollandaise-asparagus Tart

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 3 tablespoons vegetable shortening
• 3 1/2 tablespoons ice water
• cooking spray
• 1 lb asparagus spear, trimmed
• 2/3 cup evaporated skim milk
• 1/2 teaspoon lemon rind, grated
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon dried tarragon
• 1/4 teaspoon salt
• 1 large egg
• 1 large egg
• 1/2 cup parmesan cheese, grated

Recipe

• 1 preheat oven to 450°.
• 2 lightly spoon flour into a dry measuring cup; level with a knife. place flour and sugar in a food processor; pulse 3 times or until combined. add shortening; pulse 6 times or until mixture resembles coarse meal. with processor on, add ice water through food chute, processing just until combined. gently press mixture into a 6-inch circle on a lightly floured surface; roll dough into an 12-inch circle. fit dough into a 9-inch pie plate coated with cooking spray; fold edges under, and flute. pierce bottom and sides of dough with a fork; bake at 450° for 10 minutes or until lightly browned. cool on a wire rack.
• 3 reduce oven temperature to 375°.
• 4 snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. steam asparagus, covered, 3 minutes or until crisp-tender. rinse asparagus under cold water; drain well. arrange asparagus spokelike in prepared crust with tips toward inside of crust. combine milk, rind, juice, tarragon, salt, egg, and egg ; stir well with a whisk. pour over asparagus; sprinkle with cheese. bake at 375° for 30 minutes or until puffy and lightly browned. serve warm.