1 Pastry for 9" pie
1 lbs Asparagus in 1-½" pieces
1 cup Jarisberg cheese, shredded
3 tbsp Pimiento strips
2 tbsp Cornstarch
1/2 tsp Salt
1 pinch Black pepper
1 1/2 cup Half-and-half
3 Eggs, slightly beaten
1/4 cup Parmesan cheese, fresh grated
Directions
Line 11x1-inch fluted tart pan with pastry; trim pastry with top of pan and prick with fork.§ Bake tart shell in preheated 450°F oven 10 minutes, or just until lightly browned.§ Meanwhile, cook asparagus in boiling salted water just until crisp-tender; drain thoroughly.§ Remove baked sheel from oven and reduce temperature to 375°F.§ Sprinkle sheel with jarisberg cheese; top with well-drained asparagus and pimiento.§ In medium bowl, combine cornstarch, salt and black pepper; gradually stir in half-and-half until smooth.§ Stir in eggs and parmesan cheese until well blended; pour mixture into tart shell over asparagus.§ Bake in preheated oven 35 to 50 minutes, or until knife inserted in center comes out clean.