We are spoiling you – more asparagus recipes! The season only lasts from roughly 24th April to 21st June and so make the most of this wonderful vegetable. Serve them raw, steamed, grilled – just eat them!
Preparation time: 10 minutes
Cooking time: 35-40 minutes
1 x 375g pack of ready-rolled puff pastry
500g British asparagus spears
200g crème fraîche
4 egg yolks
2 tbsp chopped chives
2 tbsp strong horseradish
100ml double cream
2 tbsp freshly grated parmesan
sea salt and freshly ground pepper
beaten egg for brushing
1 tbsp finely chopped chives
What to do
Preheat the oven to 220ºc, 425ºf, Gas mark 7. Remove the pastry from the fridge 10 minutes before use
Clean the asparagus and trim any white ends or peel with a vegetable peeler.
Unroll the pastry and place on a baking sheet.
Take a sharp knife and with the point score a line round the pastry about 1cm inside the edge. Lightly prick inside the rectangle with a fork and brush the edges with a little beaten egg.
Lay the asparagus in a neat line, all the tips facing the same way inside the border of the pastry.
Mix together the crème fraîche, egg yolks, chives, horseradish and cream, season and spread over the asparagus tart and sprinkle with the parmesan.
Place in the oven and bake for 35-40 minutes until golden brown and cooked (turn the oven down to 190ºc if the pastry is browning too quickly).
Serve with a tomato, basil and rocket salad.
Recipe courtesy of www.british-asparagus.co.uk