Hollandaise-Asparagus Tart

By Lv2Cook

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 3 tablespoons vegetable shortening
• 3 1/2 tablespoons ice water
• Cooking spray
• 1 pound asparagus spears trimmed
• 2/3 cup evaporated skim milk
• 1/2 teaspoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon dried tarragon
• 1/4 teaspoon salt
• 1 large egg
• 1 large egg white
• 1/2 cup grated fresh parmesan cheese (2 ounces)

Preparation

Step 1

Preheat oven to 450º.

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 450º for 10 minutes or until lightly browned. Cool on a wire rack.

Reduce oven temperature to 375º.

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 white; stir well with a whisk. Pour over asparagus; sprinkle with cheese. Bake at 375º for 30 minutes or until puffy and lightly browned. Serve warm.