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Asparagus and Parmesan Tarts
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Ingredients:
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1 package Tenderflake Tart Shells, All-Vegetable Shortening (12/box)
½ package (150 gr) frozen asparagus spears
1 cup table cream
3 eggs, beaten
¾ cup Parmesan cheese, grated
2 tbsp fresh tarragon, chopped
Salt & pepper
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Method:
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Prepare Tenderflake Tart Shells as per package directions. Remove with oven mitts, and set aside to cool.
Preheat oven to 375.
Bring a large pot of salted water to the boil. Cook frozen asparagus spears until tender, approx 3 – 4 minutes. Drain well, and set aside. In a large bowl, mix cream, eggs, parmesan cheese, tarragon and salt & pepper. Cut the drained and cooled asparagus spears into ¼” pieces. Place the cut asparagus in the bottom of each cooked and cooled tart shell. Pour cream mixture over top. Place tarts on a baking sheet in oven. Cook for 35 – 40 minutes. Remove with oven mitts. Serve as an appetizer or with a salad for lunch. Makes 12 tarts.
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