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Description
Ingredients
US|METRIC
12 SERVINGS
- 2 1/4 cups all-purpose flour (360 g, plus more for dusting)
- 1 tsp. kosher salt
- 2 sticks unsalted butter (226 g, cold, cut into 1/2-inch cubes)
- 10 Tbsp. ice water (112 g, more if needed)
- 1 1/2 cups cream (354 mL)
- 1/2 cup whole milk (118 mL)
- 6 large eggs
- 1 bunch asparagus spears (approximately 1 lb. or 16 oz., trimmed of woody ends)
- 1/2 tsp. garlic powder
- 4 Tbsp. chives (12 g, sliced, plus 5 to 8 whole sprigs for garnish, optional)
- 2/3 cup shredded cheddar (finely, 65 g, or Gruyère)
- 1/2 cup finely grated Parmesan (30 g)
- 2 tsp. kosher salt (10 g)
- 1/2 tsp. freshly ground black pepper
- cooking spray
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Directions
- EQUIPMENT: KitchenAid® Stand Mixer, Pastry Beater, Whip Attachment, 9x13x1-inch quarter sheet pan
- PREPARE DOUGH: Add flour and salt into the bowl of your Stand Mixer with Pastry Beater attached. Mix just for a few seconds to distribute the salt. Cut the cold butter into small cubes. Add it to the flour and turn on Stand Mixer to Speed 7. When mixture resembles coarse meal, gradually add 10 tablespoons of water while continuing to mix. Mixture should easily hold together when pressed. If not, you can add 1 extra tablespoon of water at a time until it holds better.
- Tip dough out onto a lightly floured surface or a large sheet of plastic wrap and gather into a rough 5x7-inch rectangle. Press to flatten. Wrap tightly with plastic wrap; chill in refrigerator for 30 minutes or up to 5 days.
NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories380Calories from Fat250 |
% DAILY VALUE |
Total Fat28g43% |
Saturated Fat17g85% |
Trans Fat |
Cholesterol180mg60% |
Sodium760mg32% |
Potassium190mg5% |
Protein11g |
Calories from Fat250 |
% DAILY VALUE |
Total Carbohydrate21g7% |
Dietary Fiber1g4% |
Sugars1g |
Vitamin A25% |
Vitamin C4% |
Calcium15% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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