Spring isn’t just the perfect time to eat asparagus, it’s the only time. Not only are you buying a local ingredient at its very best, it’s one you’ve been looking forward to eating for nine months! Ingredients 375g sheet butter puff pastry 1 egg, lightly beaten 150ml sour cream 60g grated cheddar or tasty cheese 2-3 bunches long asparagus, trimmed to about 20cm in length salt and pepper, to season olive oil, to serve Method Heat your oven to 200C fan-forced (220C conventional). Place the puff pastry on a lined baking sheet and score the outside about 3cm from the edge.
Bake for 10 minutes until lightly puffed. Use a tea towel to push down the centre, leaving a raised edge. Mix the egg, sour cream and cheese and spread over the base of the tart.
Lay the asparagus on top, alternating the direction of the spears. Season with salt and pepper, return to the oven and bake for a further 20-25 minutes until the pastry is browned and the asparagus cooked through. Serve drizzled with a little olive oil.
Adam’s tip: If you need to join two sheets of puff pastry together, place them overlapping on baking paper, allow to thaw, then crimp the two pieces at the join using a fork..