Asparagus is a jewel in the crown of British produce. The fact that it’s season is so short (starting in April if you’re lucky, May if you’re realistic – June), means that this wonderful vegetable should be even more coveted.
Dipped in soft boiled eggs, grilled and stirred into pasta or risotto or added to a frittata – there are so many ways to enjoy asparagus.
This recipe is a favourite. The tartlets can be made very miniature and served as canapés, as individual tarts for a sophisticated dinner party starter, or quiche-size to feed a family.
You may have to wait a few weeks for the new season’s crop to arrive, but when it does, you will be ready.
Asparagus and Goat’s Cheese Tartlets
Ingredients – Pastry
300g plain flour
150g butter (cold)
Ingredients – Filling
284ml double cream
Using the tips of your fingers, rub the butter into the flour until it has the texture of breadcrumbs.
Add the salt. Add a little cold water- only enough to bring it together into a dough. Don’t add too much or the resulting pastry will be sticky.
Roll out the pastry and cut out circles to fit a muffin tin. Save any excess. Chill in the freezer until cold.
Prick the bottom of the pastry cases with a fork. Bake at 180 ? until cooked through. Patch any holes with the left over pastry.
Boil a saucepan of water. Cut the asparagus into inch long pieces. Cook in boiling water for about a minute. Drain and run under cold water.
Put a teaspoon of goat’s cheese and a piece of asparagus into every pastry case. Mix together the eggs and the cream. Season with salt and pepper.
Pour a little of the egg mixture into each pastry case and bake at 150 ? until just set.