Shelly's Recipe

ASPARAGUS AND PARMESAN TART

Category: Quiche and Savory Tarts / Tartlettes

1 ready-to-use refrigerated pie crust
1 tbsp olive oil
1 lb fresh asparagus, cut into 1 inch lengths
4 oz cream cheese, softened
1/2 cup sour cream
1/2 cup egg beaters
1/2 tsp lemon juice
3/4 cup shredded Parmesan cheese.

Heat the old oven to 400. Line a pie pan with the crust, and use a fork to prick holes at the bottom to aerate. Bake the crust for 10 minutes until the edges are brown, pull out and allow to cool.

Meanwhile, heat up a nonstick pan on medium heat and drop in the olive oil. Once the oil is heated up, add in the asparagus. Cook for several minutes, but do not allow the asparagus to become too soft, you want some firmness to the veggie. Take off of heat and set a side for a moment.

In a bowl, mix the cream cheese, sour cream, egg beaters, and lemon juice. Mix on low speed until they are combined. Add in 1/4 cup of the Parmesan cheese and mix, put the rest to the side. Pour the mixture into the pie crust. Add the asparagus on the top and cover with the remaining Parmesan cheese. Bake the tart for about 24 minutes until the egg mixture begins to rise and firms in the middle.