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  • 350 g slender asparagus spears
  • 2 tbsp extra-virgin olive oil
  • 125 g (about 1 bunch) spring onions, trimmed and thinly sliced
  • 200 ml double cream
  • 2 medium eggs
  • 40 g parmesan, finely grated
  • 1 clove garlic, crushed
  • 1 handful of mint leaves, finely chopped, plus a few baby leaves
  • 375 g pack of ready-rolled puff pastry


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Trim off the woody ends of the asparagus. Bring a pan 
of water to the boil, then add the asparagus and cook for 4-5 minutes or until just tender. Tip into a colander and run under the cold 
tap. Leave to drain.

  2. 2

    Heat the oil in a small frying pan, 
add the spring onions and a pinch 
of salt and cook for about 5 minutes until soft and sweet. Set aside.

  3. 3

    Unroll the pastry and put it onto a large baking sheet. Use the tip of a knife to score a line all the way around, about 1.5cm in from the edge. Don't cut all the way through: it's just to form a rim for the tart. Prick the centre with a fork. Knock up the pastry (see Kitchen Secret below). Cook for 20 minutes, then remove from the oven and press down the centre, leaving a raised 
rim around the outside.

  4. 4

    Meanwhile, beat together the 
cream, eggs and grated parmesan with the garlic and some seasoning. 
Add the chopped mint and cooked spring onions.

  5. 5

    When the pastry is ready, turn the oven down to 160°C, fan 140°C, 
gas 3. Pour the filling into the prepared pastry case. Arrange 
the asparagus tightly in lines on 
top and splash with olive oil.

  6. 6

    Bake the tart in the oven for about 25-30 minutes, or until the top has puffed up a little. Drizzle 1 tablespoon of extra-virgin olive oil over the top and leave to cool for a few minutes, then slip on to a board. Scatter with the mint leaves and cut into slices.


    Kitchen secret: if you 'knock up' the edges of the pastry, you'll get a good rise – hold a sharp knife horizontally against the cut edge of the pastry and gently tap the pastry edge all the way round, to separate the layers.

Nutritional Details

Each serving provides
  • Energy 2232kj 533kcal 27%
  • Fat 36.6g 52%
  • Saturates 15.4g 77%
  • Sugars 3.7g 4%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 867kj/207kcal

Each serving provides

34.8g carbohydrate 4.2g fibre 14.1g protein

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