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Continued: Sunday supper: Asparagus Tart

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  • Last update: March 29, 2013 - 2:36 PM

Meanwhile, add asparagus to boiling water in skillet and cook 5 minutes. Drain and rinse under cold running water; drain well.

In medium bowl, with wire whisk or fork, mix eggs, milk, Dijon mustard and remaining 1/4 teaspoon salt until well blended. Arrange asaparagus spears in spoke fashion in baked tart shell with tips pointing outward. Sprinkle lemon peel evenly over asparagus in tart shell. Carefully pour egg mixture over asparagus.

Bake tart, on cookie sheet, 20 to 25 minutes or until tart puffs and custard jiggles only slightly in center. Cool on wire rack 15 minutes to serve warm or cool completely to serve at room temperatuer. Remove side of pan before serving.

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