Serves 4
Ingredients
500g asparagus spears
1 x 375g pack of ready-rolled puff pastry
4 egg yolks
200g crème fraiche
100ml double cream
2 tbsp freshly grated Parmesan
2 tbsp strong horseradish
Sea salt and freshly ground pepper
Beaten egg for brushing
1 tbsp finely chopped chives
Method
1
Clean the asparagus and trim any white ends or peel with a vegetable peeler.
2
Remove the pastry from the fridge 10 minutes before use.
3
Preheat the oven to 220c, 425f, Gas mark 7.
4
Unroll the pastry and place on a baking sheet.
5
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.
6
Lay the asparagus in a neat line, all the tips facing the same way inside the border of the pastry.
7
Mix together the crème fraiche, egg yolks, chives, horseradish and cream, season and spread over the asparagus tart and sprinkle with the Parmesan.
8
Place in the oven for 35/40 minutes until golden brown and cooked (turn the oven down to 190c if the pastry is beginning to catch).
9
Serve with a tomato, basil and rocket salad.
