Celebrating the first asparagus of the season!
There’s nothing better than seasonal asparagus, British grown…Norfolk grown! Here is my favourite recipe from Darina Allen of the Ballymaloe Cookery School near Cork, Ireland.
Asparagus and Spring Onion Tart – Serves 6
In Ireland asparagus is only in season during the month of May – you may be fortunate enough to get a few early spears towards the end of April, and a few stragglers in early June, but it’s best to stop cutting it then to allow the remaining spears to flower and the fern to feed the plant for the following year. This tart is therefore a seasonal luxury and simply not worth making with asparagus that has been flown halfway across the world. The pastry case needs to be well cooked before the filling is added, cook it on a lower rack, rather than too high in the oven.
For the shortcrust pastry
110g (4oz) plain flour
50g (2oz) salted butter
water or a small organic, free-range egg (you will not need all of the egg)
For the filling
15g (generous 1/2oz) salted butter
1 tablespoon extra-virgin olive oil
250g (9oz) onions, finely chopped (I use about half spring onion complete with green tops
and half white onion)
150g (5oz) asparagus, trimmed and with ends peeled
3 organic, free-range eggs
110ml (4fl oz) cream
110g (4oz) Cheddar cheese, grated
sea salt and freshly ground black pepper
1 x 18cm (7 inch) quiche tin with a pop-up base
Preheat the oven to 180°C/350°F/Gas Mark 4.
First make the shortcrust pastry. Sift the flour into a bowl and rub in the butter until the mixture resembles coarse breadcrumbs. Mix in enough water or a mixture of beaten egg and water to bind the pastry, be careful not to make the pastry too sticky. Chill for 15 minutes.
Roll out the pastry into a circle large enough to line an 18cm (7 inch) quiche tin, not more than 3mm (1/8 inch) thick. Line the pastry case with greaseproof paper and fill to the top with dried beans. Bake blind for about 20 minutes. Remove the beans and paper, egg wash the base and return to the oven for 3–4 minutes. This seals the pastry and helps to avoid a ‘soggy bottom’.
Next make the filling. Melt the butter, add the olive oil and chopped onions; sweat with a good pinch of salt until soft but not coloured. Cook the asparagus in boiling salted water for 3–4 minutes until al dente, then drain. Refresh in cold water and then drain again. When it is cool enough to handle, cut into 1cm pieces. Whisk the eggs in a bowl; add the cream, sweated onion, almost all of the cheese and the cooked asparagus. (You may want to save a few of the tips to arrange on top.) Season with salt and freshly ground pepper.
Pour into the pastry case, sprinkle the remaining cheese on top and bake for 40–45 minutes or until a skewer inserted into the centre just comes out clean. Serve warm, with a good green salad.
Recipe from Simply Delicious Classic Collection by Darina Allen published by Kyle Books