When I saw that the asparagus man was back at the market on Sunday, along with the strawberry man and rows of beautiful fresias, tulips and daffodils, I knew it was Spring. I also knew that I would have to make something delicious to do the first asparagus of the season justice. And somehow my mind went to eggs- the one food I don’t like and never have. Despite this, I think the baby inside me does like eggs because I have found myself wanting to eat them throughout the pregnancy. So here is a way to eat eggs without tasting them- a rich and creamy asparagus tart, especially good for thin, young asparagus that hasn’t been left to get tough and woody.
1 packet of filo pastry
Small handful of Italian parsley
Freshly grated parmesan, about a handful
Salt and pepper
A big bundle of fresh, new asparagus
Snap the woody ends off the asparagus and discard them. Then chop off about the same again and boil until tender. Whiz them up in a blender with the egg, cream, parsley and parmesan and then pour into the filo casing. Par boil the remainder of the asparagus (the long slim stems) and arrange these across the tart. Pop in the oven for about 35 minutes and voila! A beautiful looking and tasting asparagus tart best enjoyed with a fresh green salad with a lemon, olive oil and grainy mustard dressing.