*  Exported from  MasterCook  *

                             Asparagus Torte

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Asparagus*                       Casseroles*
                Cheese*                          Eggs*

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Fresh asparagus -- peeled
   1                    Loaf of white bread
                        Softened butter
  10      ounces        Gruyere cheese -- thinly slice
     1/2  pound         Prosciutto -- thinly sliced
                        Salt -- Freshly ground peppe
                        ground nutmeg
   4                    Egg yolks
     2/3  cup           Heavy cream
     1/4  cup           Freshly grated Parmesan chee

Preheat oven to 375 degrees. Cut the asparagus spears all the same length.
Place in a skillet and cover with boiling water.
 Cook until tender. Drain under cold water and dry.
 Remove the crusts from the bread. Spread the slices with butter.
 Place, buttered side down, in a 10-inch round pizza pan. It may be necessary
 to cut some of the bread slices to fit the pan.
The bottom of the pan should be completely covered.
 Layer half of the Gruyere over the bread slices.
 Arrange the asparagus in a spoke fashion, with the tips pointing in, over the cheese.
 Top with the remaining Gruyere and prosciutto. Sprinkle with a little salt, pepper and nutmeg. 
Beat the egg yolks with the cream and pour over the torte. Sprinkle with the Parmesan cheese.
 Place on a cookie sheet and bake for 25 minutes, or until golden brown.
 Cut into wedges and serve immediately. The bread, used as the torte shell, must be very thinly sliced.

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