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Creamy Asparagus Tart

Creamy Asparagus Tart

  • Serves

    people

  • Prep

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  • Cook

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  • Total time

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Bite into our delicious, Creamy Asparagus Tart made with Hellmann’s Canola Oil Cholesterol Free Mayonnaise, sweet onion, leeks and swiss cheese. This asparagus tart recipe is essentially a cheese and asparagus pie packed with delicious veggies.
  • Pastry for single-crust pie
  • 1 Tbsp. vegetable oil
  • 1 small sweet onion or leek, thinly sliced (about 1/4 cup)
  • 1/2 lb. fresh asparagus, cut into 2-inch pieces
  • 1 cup Swiss cheese (about 4 oz.)
  • 1/2 cup Hellmann's® or Best Foods® Canola Cholesterol Free Mayonnaise
  • 2 eggs
  • 2 tsp. Dijon mustard
  • 1/4 tsp. ground black pepper
  • 1/2 cup milk

Nutritional information

 

Amount per serving

Sodium (mg)

270 mg

Saturated Fat (g)

6 g

Vitamin D (mcg)

0 mcg

Energy ()

250

Fat (g)

18 g

Trans Fat (g)

0 g

Calcium (mg)

158 mg

Cholesterol (mg)

60 mg

Iron (mg)

1 mg

Fibre (g)

1 g

Sugars (g)

3 g

Protein (g)

8 g

Potassium (mg)

140 mg

  • 1 Preheat oven to 375°. In 9-inch pie plate, arrange crust. With fork, pierce bottom of crust. Bake on heated cookie sheet 15 minutes or until golden; set aside.
  • 2 Meanwhile, in 12-inch skillet, heat oil over medium heat and cook onion, stirring occasionally, 5 minutes or until tender. Add asparagus and cook 3 minutes or until asparagus is crisp-tender. Turn into pie plate, then evenly top with cheese.
  • 3 In small bowl, with wire whisk, blend Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise, eggs, mustard and pepper. Slowly whisk in milk until smooth; pour into pie plate. Bake, on heated cookie sheet, on lower rack in oven, 25 minutes or until set and lightly browned.
Vegan Dressing & Spread
MAKE IT VEGAN

Vegan Dressing & Spread

Hellmann's Vegan Dressing & Spread has the rich, creamy taste you can only expect from Hellmann's & is the perfect vegan alternative to our mayo!

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