The eagerly anticipated English asparagus season is finally here. But this fantastic spring vegetable isn’t around for long, so enjoy it while you can. Here’s a recipe for a tasty tart which is delicious served hot or cold. Perfect for sharing at picnics or in your office packed lunch with a dressed side salad.
Ready in 35 mins
375g puff pastry
150g fine asparagus spears
2 medium free-range eggs
250ml double cream
1tbsp Dijon mustard
40g grated gruyère
40g grated cheddar
6 spring onions
Preheat a baking sheet in the oven to 200°C/ fan180°C/gas 6.
Roll out a 375g pack puff pastry to line a 27cm x 19cm tart tin. Add 150g of fine asparagus spears to a pan of salted boiling water and leave for 1 minute, drain and refresh in cold water.
Mix 2 medium free-range eggs with 250ml double cream, 1 tbsp Dijon mustard, 40g grated gruyère and 40g grated cheddar. Season and pour into the pastry case. Lay the asparagus on top and add 6 spring onions, trimmed and halved length-ways.
Bake on the preheated baking sheet for 25 minutes until set and golden (you can cover the filling with paper if it browns too quickly)