Whether you're heading for a picnic in the sunshine or fancy whipping up a tasty lunch at home, this delicious and vibrant asparagus tart is the perfect recipe.
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INGREDIENTS
- 500g asparagus spears
- 2 tbsp extra-virgin olive oil
- 125g spring onions, trimmed and thinly sliced
- 200ml double cream
- 2 medium eggs
- 40g parmesan, finely grated
- 1 clove garlic, crushed
- 14g mint leaves, finely chopped
- 375g ready-rolled puff pastry
METHOD
1. Preheat the oven to 190 degrees.
2. Score the pastry 1.5cm in, prick with a fork then cook in the oven for 20 minutes.
3. Fry the spring onions in a little oil.
4. Blanch the asparagus so it's just cooked then plunge into cold water.
5. Mix the beaten eggs, double cream, parmesan, garlic, fried spring onion and mint together in a bowl then pour into the cooked tart case, arrange asparagus on top of the tart.
6. Bake for 25 min at 150 degrees. Sprinkle extra parmesan and mint over the top to serve.
