1 All Ready Pie Crust; (half
; package), room
1 ts All purpose flour
14 oz Asparagus; each spear
; 3 inches long
2/3 c Half and half
1/2 c Fresh grated Parmesan
-cheese; (about 4 ounces)
1 tb Chopped fresh tarragon or 1
1/2 ts Salt
Preheat oven to 450F. Open crust on work surface. Press out any
cracks. Rub with flour. Arrange dough, flour side down, in
9-inch-diameter tart pan with removable bottom. Press dough into pan.
Fold excess dough border over to form double-thick sides. Pierce
dough all over with fork. Bake until golden, about 15 minutes. Cool
on rack. Reduce oven temperature to 375F.
Cook asparagus in pot of boiling salted water until just crisp-tender,
about 4 minutes. Drain well. Place on paper towels. Mix half and half,
eggs, cheese, tarragon and salt in bowl. Season with pepper. Arrange
asparagus in spoke-of-wheel fashion in crust, tips toward edge and
ends meeting in center. Pour custard over. Bake until tart puffs and
top browns, about 35 minutes. Cool slightly.