Asparagus Tart

Preheat oven to 425 degrees F. In covered 10-inch skillet, heat about 1 inch water and 1 teaspoon salt to boiling over high heat. Spray removable bottom of 11-inch tart pan with cooking spray.

Prepare Biscuit Crust: In food processor with knife blade attached, combine flour, baking powder, 1/8 teaspoon salt, and 1/4 teaspoon pepper; pulse until blended. Add butter and pulse until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, pulsing until moist clumps form. Gather dough into a ball; flatten into a disk. On lightly floured surface, with floured rolling pin, roll dough into 13-inch round. Gently ease dough into prepared tart pan. Fold in overhang onto pastry on side of pan and press dough against side of pan to reinforce edge (dough can be covered and refrigerated up to four hours before baking). Place tart pan on cookie sheet; bake 15 minutes. Cool slightly on wire rack.

Meanwhile, prepare Asparagus Filling: Add trimmed asparagus to boiling water in skillet and cook 5 minutes. Drain asparagus and rinse under cold running water; drain well. In medium bowl, with wire whisk or fork, mix eggs, milk, Dijon, and 1/4 teaspoon salt until well blended.

Cut ends from asparagus so that spears are about 5 inches long, reserving ends for another use. Arrange asparagus spears in spoke fashion in baked tart shell with tips pointing outward. Sprinkle lemon peel evenly over asparagus in tart shell. Carefully pour egg mixture over asparagus.

Bake tart, on cookie sheet, 20 to 25 minutes or until tart puffs and custard jiggles only slightly in center. Cool on wire rack 15 minutes to serve warm or cool completely to serve at room temperature. Remove side of pan before serving.