A recipe for early summer when British asparagus is in season.
First, line an 8in flan ring with short pastry and bake it blind in a medium-hot oven.
Next, steam 24 spears of asparagus until they are just tender.
Reserve half of the asparagus, and blend the rest in a liquidiser or a food processor together with four eggs,
300ml cream, 150ml milk and a small bunch of fresh chervil.
Season with salt and pepper and add a dessert spoon of freshly grated Parmesan.
Arrange the asparagus spears neatly in the flan crust and cover with the blended mixture.
Bake the tart in a medium-hot oven for about 25 minutes - the filling should be just set.
The tart can be served hot or cold and goes well with boiled new potatoes and salad leaves.
-
‘Everyone had dodgy magazines hidden under their beds and I had interior design magazines’: James Thurstan Waterworth's consuming passionsInterior designer James Thurstan Waterworth was the European design director at Soho House before he went on to open his own studio, Thurstan. He discusses his love of Tudor history, Andrew Scott and how a portrait of a chicken changed his life.
-
Eat our local cheeses or lose our local cheeses, warns Neal's Yard DairyEngland has a rich tradition of fine local cheeses. Put down the cheddar, and protect some of our heritage dairy.
