1 cup all-purpose flour
2 T. sugar
3 T. vegetable shortening
3-1/2 T. ice water
Cooking spray
1 pound asparagus spears, trimmed
2/3 cup evaporated skim milk
1/2 tsp. grated lemon rind
2 T. fresh lemon juice
1/2 tsp. dried tarragon
1/4 tsp. salt
1 large egg
1 large egg white
1/2 cup (2 oz.) grated fresh Parmesan cheese

Preheat oven to 450&176; Lightly spoon flour into a dry measuring cup; level with a knife. Place flour and sugar in a food processor; pulse 3 times or until combined. Add shortening; pulse 6 times or until mixture resembles coarse meal. With processor on, add ice water through food chute, processing just until combined. Gently press mixture into a 6-inch circle on a lightly floured surface; roll dough into an 12-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray; fold edges under, and flute. Pierce bottom and sides of dough with a fork; bake at 450&176; for 10 minutes or until lightly browned. Cool on a wire rack. Reduce oven temperature to 375. Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Steam asparagus, covered, 3 minutes or until crisp-tender. Rinse asparagus under cold water; drain well. Arrange asparagus spoke like in prepared crust with tips toward inside of crust. Combine milk, rind, juice, tarragon, salt, egg, and egg white; stir well with a whisk. Pour over asparagus; sprinkle with cheese. Bake at 375&176; for 30 minutes or until puffy and lightly browned. Serve warm.

1/6th recipe calories: 212