Asparagus Tray Bake
By Meat Free Monday
Published on 13 April 2022
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.Time and servings
53 minsTotal time
4Servings
23 minsPrep time
30 minsCooking time
Ingredients
- 450 g of finger thin asparagus spears
- 250 g of puff pastry
- 150 ml of creme fraiche
- 0.5 tsp of dijon mustard
- 2 medium organic egg yolks
- 1 pinch of sea salt
- 2 tablespoons of vegetarian parmesan, freshly greated
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