Recipe: Easy asparagus tart

SPEAR HEAVEN: Asparagus tart.
SPEAR HEAVEN: Asparagus tart.

There are two things that get people who are interested in food excited at this time of year. One is asparagus, with whispers of who's got the best spears in town travelling faster than gossip about Kim Kardashian's new husband. The second is strawberries - and after accidentally buying some imported berries from Australia last week I can confidently tell you it's best to wait for a few more weeks before the good local ones are ready.

In the meantime, make the most of the best homegrown asparagus with this simple tart.


My favourite thing to do with asparagus is to cook it really quickly in boiling water and dip the stems into melted butter, salt and pepper, but this is very good and very easy.

1 sheet frozen all-butter puff pastry
1 egg
125g sour cream
about 40g Parmesan, grated (a couple of handfuls)
about 16 spears of asparagus, washed and the tough ends snapped off
salt and pepper

1. Preheat the oven to 200C.

2. Lie the pastry on a baking sheet and score a line about half an inch from the outside (like you're drawing a frame inside the pastry edge).

3. Mix the egg, sour cream, cheese and salt and pepper together in a small bowl, then spread this on the pastry, inside the 'frame'. Lie the asparagus on top.

4. Bake for about 15-20 minutes, until the pastry is risen and golden.

Makes a nice light lunch for four with salad and bread.

For more recipes like this, visit The Kitchenmaid.