Ingredients
- 800 g (1 lb 12 oz) asparagus
- 20 g (3/4 oz) butter
- 1/2 teaspoon chopped thyme
- 1 French shallot, chopped
- 1 large sheet of frozen shortcrust (pie) pastry, thawed
- 2 eggs
- 80 ml (2 1/2 fl oz/ 1/3 cup) pouring (whipping) cream
- 2 tablespoons grated parmesan cheese
- a pinch of ground nutmeg
Method
1. Preheat the oven to 200°C (400°F/Gas 6) and grease a 21 cm (8 1/4 inch) fluted, loose based flan (tart) tin. Trim the asparagus spears to a length of 10 cm (4 inches), then cut any thick spears in half lengthways.
2. Melt the butter in a large frying pan over medium heat. Add the asparagus, thyme, shallot, 1 tablespoon water and season well. Cook, stirring, for 3 minutes, or until the asparagus is tender.
3. Roll the pastry out to a 30 cm (12 inch) circle, about 2 mm (1/16 inch) thick. Line the flan tin and trim the pastry using kitchen scissors, leaving about 8 cm (3 1/4 inches) above the top of the tin. Arrange half the asparagus in one direction over the pastry base. Cover with the remaining asparagus, running in the opposite direction.
4. Crack one of the eggs into a small bowl; whisk in the cream, parmesan and nutmeg. Season well, then pour over the asparagus. Fold the pastry over the filling, forming loose pleats. Lightly beat the remaining egg and brush over the pastry. Bake for 25 minutes, or until golden. Serve hot.
