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Ingredientes
- 1 lb asparagus, cooked
- 1 x egg
- 1 x egg yolk
- 2/3 c. half-and-half Salt Freshly grnd pepper
- 1/2 c. freshly grated Parmesan cheese Basil sprigs, to garnish
- 3 c. all-purpose flour
- 1/3 c. butter, diced
- 1/3 c. solid vegetable shortening, diced
- 2 1/2 Tbsp. cool water
Direcciones
- To make pastry, sift flour into a bowl. Rub in butter and shortening till mix resembles fine bread crumbs.
- Stir in cool water to bind to a smooth dough. Wrap in plastic wrap and chill 30 min. Preheat oven to 40OF (205C). Thinly roll out pastry on a lightly floured surface. Cut circles to fit six 4 inch loosened tattler pans.
- Line pans with pastry, then pre-foil into pastry cases. Fill with dry beans and bake 15 min. Remove beans and foil and let cold slightly. Reduce oven temperature to 350F (180C).
- Cut 3 inch lengths from tips of asparagus and reserve. Snap woody ends off asparagus stalks and peel off any tough skin. Puree asparagus stalks in a blender or possibly food processor. Add in egg, egg yolk and half-and- half and blend till smooth. Stir in salt and pepper and Parmesan cheese. Pour mix into pastry cases and arrange asparagus tips on top. Bake 20 min or possibly till set and golden brown. Garnish with basil and serve hot with salad greens.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 6 servings | |
| Calories 437 | |
| Calories from Fat 203 | 46% |
| Total Fat 23.01g | 29% |
| Saturated Fat 9.47g | 38% |
| Trans Fat 3.81g | |
| Cholesterol 58mg | 19% |
| Sodium 85mg | 4% |
| Potassium 161mg | 5% |
| Total Carbs 49.31g | 13% |
| Dietary Fiber 2.5g | 8% |
| Sugars 0.99g | 1% |
| Protein 8.37g | 13% |
