Lunchtime Hospitality: Hollandaise-Asparagus Tart

This is the perfect dish to add a little elegance to your lunchtime entertaining.  The lemon and tarragon flavors really work well with the asparagus, making this a very tasty main dish!

Hollandaise-Asparagus Tart — modified from Cooking Light Magazine

• 1 cup flour
• 2 Tbs sugar
• 3 Tbs vegetable shortening
• 3 -5 Tbs ice water
• 1 lb asparagus spears, trimmed
• 2/3 cup evaporated milk
• 1 egg
• 1 egg white
• 1 tsp lemon rind, grated
• 2 Tbs fresh lemon juice
• 1 tsp dried tarragon
• 1/4 tsp kosher salt
• Cracked black pepper, to taste
• 1/2 cup (2 ounces) Parmesan cheese, grated

Preheat oven to 450 degrees.

Combine flour and sugar in a medium size bowl.  Add shortening and using a pastry cutter, cut shortening into flour mixture until it resembles coarse meal.  Add ice water, one tablespoon at a time.  Toss the mixture with a fork until combined and starting to stick.

Roll dough out on a lightly floured surface until in a 12 inch circle.  Fit dough into pie plate.  Flute edges and pierce bottom with a fork.

Bake at 450 degrees for 10 minutes, or until lightly browned.  Let cool on a wire rack.

Reduce oven temperature to 375 degrees.

Cut asparagus in size so that they will be eventually arranged in a spoke-like pattern in the tart.

Steam asparagus, covered, for 3 minutes or until crisp-tender.

Arrange asparagus in a spoke-like pattern in the prepared crust with the tips pointing toward the inside of the crust.

Combine milk, egg, egg white, juice, rind, tarragon, and salt in a bowl.  Whisk together until thoroughly combined.  Pour over asparagus.

Sprinkle with Parmesan cheese and cracked black pepper.

Bake at 375 degrees for 30 minutes, or until puffy and lightly browned.

Serve warm.