| 1 |
Preheat oven to 425 F. Place in bottom and press up sides of 10-inch tart pan with 1-inch-high sides: 1 12-inch purchased pie crust. |
| 2 |
Bake crust until golden brown, about 12 minutes. Cool. |
| 3 |
For tart filling, mix in medium bowl: 1-1/2 cups mascarpone cheese, 2 tablespoons chopped fresh tarragon, 4 teaspoons prepared horseradish, 4 teaspoons coarse-grained mustard, salt and pepper. |
| 4 |
Slice each spear into 4 or 5 pieces; drop into large pan of salted boiling water. Cook 3 minutes; drain. Cool in bowl of ice water. Drain well. 1 pound asparagus, trimmed. |
| 5 |
Toss asparagus in medium bowl with: 5 cups arugula, 8 ounces thinly sliced ham, cut into thin strips, 1 tablespoon lemon juice, 1 teaspoon lemon peel, salt and pepper. |
| 6 |
To assemble tart, spread filling evenly into cooled crust. Top with asparagus-ham-arugula mixture and serve. |
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