Amount
Ingredient
Preparation



1
pound
asparagus

(preferably white)



2
quarts
water

boiling, mixed with 4 ts salt



1
each
pie shell

(9-in) unbaked



3
ounces
emmentaler cheese

well aged, coarsely grated



3/4
cup
milk





3/4
cup
heavy whipping cream





2
medium
eggs

lightly beaten



1/4
cup
parmesan cheese

freshly grated



1
tablespoon
kirsch wasser





1
teaspoon
salt





2
tablespoons
dill weed

fresh, snipped, or 1/2 ts dried



1/4
teaspoon
mace

ground



1/4
teaspoon
black pepper

freshly ground

 Preheat oven to 35F. 

Snap coarse ends off asparagus stalks leaving spears
about 3 1/2-inches long.  Peel the asparagus spears using a swivel-bladed vegetable peeler, lay them flat in a large heavy skillet, pour in boiling salted water and set over moderate heat. 
Cover and cook asparagus for about 1 minutes, until very
tender. Drain well, return to the skillet and shake over moderate heat for 3 seconds or so to dissipate any excess moisture. 
Arrange the asparagus spears like the spokes of a wheel over the bottom of the pie crust, with their tips pointing toward the center. Combine the milk, cream, eggs, parmesan cheese, kirschwasser, salt, dill, mace and pepper, and pour the
liquid evenly over the asparagus. 

Bake the tart, uncovered, for 35 minutes, or until the filling has set. Remove the tart from the oven and cool it for at least 2 minutes before cutting