TARTE AUX ASPERGES

Press, Volume CX, Issue 32450, 10 November 1970, Page 5

TARTE AUX ASPERGES

This asparagus pie is gourmet fare indeed! The recipe given will serve six persons. You will need: 11b cooked asparagus 2 cups evaporated milk or cream 1 large bayleaf ’ 4 sprigs parsley 4 slices onion Pinch each of thyme and marjoram 6 whole peppercorns 1 tablespoon butter 3 tablespoons finely chopped cooked ham 1 cooked 9in pastry shell J cup grated cheese (preferably Gruyere) i cup fine breadcrumbs Additional butter Method: Place evaporated milk or cream in saucepan and add the bayleaf, parsley, onion, thyme and marjoram and the peppercorns. Bring to the boil. Do not add any salt. Simmer very gently for 15 minutes. Melt butter and stir in the

ham and cook this for 2 minutes, stirring continuously. Add the hot cream gradually, pouring it through a strainer and continue to stir until mixture begins to boil. Lower heat and allow to simmer very gently uncovered for 30 minutes, stirring occasionally. Line the base of the pie shell with asparagus tips, arranging them so the points are turned towards the centre, pour over a thin layer of sauce, enough barely to cover. Arrange another layer of asparagus, turning the points outwards. Blend the balance of the sauce with the cheese and pour it over top layer. Sprinkle with breadcrumbs and dot with small nobs of butter. Brown . quickly under grill and serve very hot. (The pastry shell is better pre-heated before arranging the asparagus in it).