175 g (6 oz) shortcrust pastry
2 eggs
salt and freshly ground pepper
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
4 tbsp (60 ml) milk
350 g (12 oz) can asparagus spears, drained, or 350 g (12 oz) fresh asparagus, cooked
2 eggs
salt and freshly ground pepper
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
4 tbsp (60 ml) milk
350 g (12 oz) can asparagus spears, drained, or 350 g (12 oz) fresh asparagus, cooked
method
1. Roll out the pastry and use to line a 20.5-cm (8-inch) flan dish or ring placed on a baking sheet. Bake blind in the oven at 200°C (400°F) mark 6 for 10 - 15 minutes until set.
2. In a bowl beat together the eggs, salt, pepper, fresh cream and milk. Pour into the prepared flan case.
3. Arrange the asparagus spears over the top.
4. Bake in the oven at 180°C (350°F) mark 4 for 20-30 minutes, until golden. Serve hot or cold.
2. In a bowl beat together the eggs, salt, pepper, fresh cream and milk. Pour into the prepared flan case.
3. Arrange the asparagus spears over the top.
4. Bake in the oven at 180°C (350°F) mark 4 for 20-30 minutes, until golden. Serve hot or cold.
serving amount
serves 4 - 6
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