- Recipes
- Asparagus Tray Bake
Asparagus Tray Bake
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4 serving
Prep time:
Cook time:
Serves: 4
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Ingredients
- 450g finger thin asparagus spears
- 250g puff pastry
- 150ml creme fraiche
- ½ teaspoon dijon mustard
- 2 tablespoons vegetarian Parmesan, freshly greated
- 2 medium organic egg yolks
- 1 pinch sea salt
Method
Step 1
Preheat the oven to 200C/gas mark 6. Bring a large pan of salted water to the boil. Trim the asparagus spears where they begin to become woody. Add to the pan, bring back to the boil and cook for 4 minutes. Drain and refresh in cold water. Remove and dry on a tea towel.
Step 2
Roll the pastry a few millimeters thick into a rectangle 40x20cm and trim to neaten the edges - make sure you have a baking tray large enough, otherwise adjust the dimensions accordingly.
Step 3
Lay the pastry on the baking tray. Blend the creme fraiche, mustard, Parmesan, 1 beaten egg yolk, and seasoning together in a bowl. Spoon this cream over the pastry so there is a pastry surround of 2cm. Lay on top the asparagus in in rows of single spears. Beat the remaining egg yolk and paint the pastry borders.
Step 4
Bake the tart for 30 minutes. Serve 5 minutes out of the oven, though it is excellent cold
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Ocado Large Free Range Eggs 6 per pack
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Jus-Rol Puff Pastry Ready Rolled Sheet 320g
320g£1.75
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