Comida Kraft
Recipe Box

Asparagus & Parmesan Tart

(14) 12 Reviews
Prep Time
Total Time

8 servings

Your turn to host brunch? No problem. Our creamy asparagus tart is packed with cheesy flavor. It's a tastier take on your morning egg bake.

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Line 9-1/2-inch tart pan with removable bottom with crust; trim edge. Prick bottom of crust with fork.
  • Bake 10 to 12 min. or until lightly browned. Cool. Meanwhile, heat oil in nonstick skillet on medium heat. Add onions; cook 10 min. or until caramelized, stirring occasionally.
  • Spread onions onto bottom of crust; top with asparagus. Whisk cream cheese, sour cream, eggs and lemon zest until blended. Stir in 1/4 cup Parmesan; pour over asparagus. Sprinkle with remaining Parmesan.
  • Bake 20 to 24 min. or until filling is slightly puffed and set in center. Remove tart from side of pan before serving.

Serving Suggestion

Serve this flavorful tart with a crisp mixed green salad and fresh fruit to round out the meal.

How to Blanch Fresh Asparagus

To blanch fresh asparagus, add the spears to a large pot of boiling water. Cook, uncovered, for 2 to 3 min. Drain, then immediately plunge the asparagus into a bowl of ice water to stop the cooking. When completely cool, drain and pat dry.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 270
Total fat 20g
Saturated fat 8g
Cholesterol 80mg
Sodium 320mg
Carbohydrate 15g
Dietary fiber 1g
Sugars 3g
Protein 7g
% Daily Value
Vitamin A 10 %DV
Vitamin C 4 %DV
Calcium 10 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • pepperpeople |

    I left out the onions, and roasted the asparagus a bit with olive oil, sea salt and pepper instead of blanching. Made it in a pie plate, quiche style b/c I didn't have a tart pan and it turned out perfectly. Lots of compliments at easter brunch. Will definitely make again!

  • dakotadrools |

    this is great with the blend of asparagus, onion and the cream cheese. I make a couple times every spring when the asparagus is fresh.

  • nayan02 |