Asparagus and Parmesan tart

Spring on the plate
& spring in the glass.
Fine, fruity, fabulous.


Ingredients for 4 servings:

Pastry: 100 g cold butter /// 200 g flour /// salt; dried beans to blind bake the pastry base
Filling: 500 g green asparagus /// 2 eggs /// 100 g grated Parmesan /// 300 ml cream /// salt, pepper, nutmeg


• Dice the butter, knead with the flour, salt and 3 tbsp water. Roll out to a thickness of 5 millimeters on a floured work surface.
• Line a tart tin with the pastry and chill for 30 minutes.
• Preheat the oven to 180 degrees. Cover the shell with baking paper, fill with beans and blind bake for 10 to 12 minutes.
• Cut eight centimeter long tips off the asparagus. Cut the remaining asparagus into small pieces and blend until smooth.
• Mix the eggs, Parmesan and cream with the asparagus puree, season to taste, and blend again.
• Remove the baking paper and beans from the pastry, fill any cracks with egg yolk.
• Spread the asparagus mix over the pastry, place the asparagus heads on top with the tips facing outwards.
• Bake for 20 to 25 minutes until the filling is firm.
• Leave to cool for 20 minutes. \\\

Our tipp: Serve with a good glass of "la Contessa"!
Bon appetit!