INGREDIENTS

Serves 8

for the pastry
140g unsalted butter
225g plain flour
couple tbsp cold water

for the filling
300g asparagus spears
3 eggs
300ml double cream
50g grated cheddar
2 tbsp grated parmesan
sea salt & freshly ground pepper

Preheat oven to 180°C

To make the pastry (look at my tips for pastry making!)
Whizz the butter and flour for a few seconds in a food processor. Add the water and continue pulsing until it all comes together in a clump. Shape into a flattish disk, approximately 10cm in diameter, wrap in greaseproof paper and put in the fridge for at least 30 minutes.

Roll out the pastry, line a 25cm flan dish and bake blind for 15 minutes by lining the top of the pastry with greaseproof paper and filling it with baking beans or uncooked rice. Remove the beans and paper, return to the oven for 5 more minutes.

In the meantime snap the woody ends of the asparagus. Steam or boil them for approximately 4 minutes until bright green. Run cold water over them to stop them cooking further. Cut into pieces of about 4cm long. Mix the eggs and cream, season and add grated cheddar. Pour the mixture into the dish, scatter the asparagus and parmesan, put in the oven for approximately 35 minutes until the top is beginning to brown, the egg mixture is set but not completely solid.

Approximate cost £5.40