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Ingredients

• 1 lb asparagus, (preferably white)
• 2 quart :boiling water mixed with
• 4 tsp salt
• 1 x unbaked pie shell, (9-in)
• 3 ounce well aged emmenthaler cheese, coarsely grated
• 3/4 c. lowfat milk
• 3/4 c. whipping cream
• 2 med Large eggs, lightly beaten
• 1/4 c. freshly grated parmesan
• 1 Tbsp. kirschwasser
• 1 tsp salt
• 2 Tbsp. finely snipped fresh dill or possibly
• 1/2 tsp - dill weed
• 1/4 tsp grnd mace
• 1/4 tsp freshly grnd black pepper

Description

Emmenthaler Is A Dry, Aged Cheese Which Accents The Flavor Of Asparagus. Serve As The Main Course Of A Light Lunch Or Possibly Supper. PREHEAT OVEN TO 350F. Snap Coarse Ends Off…

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