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Asparagus Tart

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Preparation Time: 15 minutes
Cooking time: 40 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown
Number of servings: 6
This recipe has been visited 6190 times
Ingredients:
 175 gm(s) shortcrust pastry
 1 tbsp(s) butter
 2 eggs
 2 tbsp(s) grated onion or shallot
 215 ml(s) thick cream
  salt & pepper
  parsley or tarragon
 9 fresh asparagus spears, very lightly cooked
From Margaret Costa's "Four Seasons Cookery Book".
Cooking Steps:
Use the pastry to line an 8" / 20cm flan ring on a greased baking sheet. Melt the butter and cook the grated onion until soft. Beat the eggs and cream, and season well; stir in about 2 tsp chopped parsley or, for a chnage, tarragon. Arrange the well-drained asparagus spears in the bottom of the pastry case. (If you have to shorten them a little, chop up the pieces you have cut off and stir them into the egg and cream mixture). Pour the egg mixture over the asparagus and bake at gas mark 4 / 350F / 180c for about 40 minutes. You could add a little mild-cured bacon, for a non-vegetarian version, or Gruyere cheese.

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