Savory Asparagus Cheese Cake

Asparagus Cheese Cake

It's still Spring (sort of) -- asparagus season.  You expected maybe winter squash pie?

See how powdery the cracker crust is on the original.

We were out of town for a few days last week, so there's only one recipe this week.  But this sure is tasty!

The original of this recipe, from Better Homes & Gardens magazine, is overly complicated, overly time consuming, and sort of bland. The original “crust” of butter and crushed Ritz tm crackers is full of calories and salt, practically tasteless, and falls apart if you look at it. 

Follow my recipe below for a much more tasty and simpler savory tart.  If you're a calorie counter, look the other way!  Or make this your once-a-week diet break treat!  You can always halve the recipe or make smaller individual tarts.

1 recipe of my No-Fail Tart Crust (from my March 13, 2017 blog post)

1 lb pencil thin Asparagus, divided

1 cup Heavy Cream

1/2 cup Half & Half

1 Tbsp Corn Starch

2 Tbsp butter

4 Eggs

1 tsp to 1 Tbsp Lemon Zest

½ tsp White Pepper

Make the No-Fail Tart Crust, put it in a 9” spring form pan lined with parchment paper, and pre-cook it after docking the bottom.

Divide the asparagus into two half pound portions, and reserve 3 or 4 stems from each portion for garnish.

Take one portion of asparagus, cut into ½ pieces, and simmer with the onion in the cream, butter, salt and white pepper for 20 minutes or until tender. Cool, then puree in a blender or food processor. 

Take the second portion of asparagus, slice into 1/2” pieces and microwave on High for 6 minutes to par cook it, and reserve.

In a large bowl beat the cream cheese and cornstarch until smooth, then add the eggs, one at a time, and beat to combine before adding the next egg. After the last addition, beat another 2 minutes, until light and airy. Fold in the lemon zest and puree mixture, then fold in the remaining cut and par cooked asparagus pieces.

Pour the mixture into the tart crust, arrange the reserved asparagus spears on top, and bake at 350 F for 50-60 minutes (center still slightly jiggly). 

 Cool on a wire rack for 15 minutes, release the spring form side, and cool an additional 30 minutes. Best served at room temperature, but can be reheated.

A slice and a small side salad make a great warm weather supper!

This would also be great if you added a packet of real bacon crumbles to the puree mixture!  Not particularly healthy, but darn tasty!