There is no better symbol of spring than the famous stalk of the lily family, asparagus. Accented with smoked salmon and goat cheese, it becomes a great dish for easy entertaining.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2008
Sour Cream Pastry:
MethodSour Cream Pastry: In bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until mixture resembles fine crumbs with a few larger pieces.
In small bowl, whisk water with sour cream; drizzle over dry ingredients, stirring briskly with fork until ragged dough forms. Press into disc. Wrap in plastic wrap; refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)
On lightly floured surface, roll out pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) round tart pan with removable bottom. Trim to leave 1-inch (2.5 cm) overhang; fold inside rim. Prick all over with fork. Refrigerate for 30 minutes.
Line with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven for about 20 minutes or until light golden. Remove foil and weights; let cool on rack.
Snap off woody ends of asparagus; trim stalks to 4 inches (10 cm). In large skillet, heat oil over medium heat; fry asparagus until tender-crisp, about 5 minutes.
Sprinkle pastry shell with salmon and green onions; crumble goat cheese over top. Whisk together eggs, milk, salt and pepper; pour over salmon mixture. Lay asparagus like spokes of wheel on top, pressing lightly into egg mixture.
Bake in centre of 375°F (190°C) oven for 35 minutes or until knife inserted in centre comes out clean. Let cool on rack for 5 minutes.
Nutritional facts Per serving: about
- Sodium 221 mg
- Protein 8 g
- Calories 218.0
- Total fat 15 g
- Cholesterol 93 mg
- Saturated fat 7 g
- Total carbohydrate 13 g
- Iron 9.0
- Folate 26.0
- Calcium 4.0
- Vitamin A 11.0
- Vitamin C 2.0