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Asparagus Tray Bake

Locally grown asparagus is one of the great treats of spring. It's only in season for a couple of months, but when it comes it comes thick and fast. Great on its own with melted butter it adds a real touch of class to this simple but yummy tray bake.

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Instructions

  1. 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.


  2. 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.


  3. 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.


  4. 4

    Bake the tart for 30 minutes. Serve 5 minutes out of the oven, though it is excellent cold


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
  • 1 pinch black pepper, freshly groud

Serves 4

Total time required Total time:

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8 products

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Recipe published with permission from Meat Free Monday.

Image: copyright 1995 MPL Ltd. Photographer: Debbie Patterson.

www.supportMFM.org

Meat Free Monday

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