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Asparagus Tray Bake

By Meat Free Monday
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

7 total
  • 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

4 steps

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

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