Thursday, May 11, 2006

ASPARAGUS QUICHE

When the asparagus is becoming woody (say, because someone you know bought it and didn't use it early enough!) and you can only use the tips, try this - a different way to combine the classic flavours of asparagus, lemon and cream.

Pastry:
4oz flour
1oz Trex
1oz butter
1oz parmesan
2tbsp cold water

Pastry: weigh out ingredients and combine with a knife, chopping the fat into small pieces. When relatively crumbly, start to add the water and pull together with a metal spoon. Finally, push the last remaining dry bits together, form into a rough ball and wrap in cellophane. Refrigerate for at least 30 mins.

Contents:
Asparagus tips (about 12)
Splash of stock
2 cloves garlic, crushed
6floz double cream
4 floz milk
Squeeze lemon juice
Salt and pepper
1 egg and 1 egg yolk

Steam/boil the asparagus tips lightly in a pan containing a splash of stock: bring to boil, cover and allow asparagus to absorb stock. Roll out the pastry in a quiche tin. Arrange the asparagus tips in a starburst pattern.

Blend the milk, cream, lemon juice, garlic and seasoning in a jug. Add the egg and egg yolk and beat well. Pour gently over the asparagus, and put into the oven for about 20 minutes. Remove and sprinkle with grated cheese, then return for another 10 minutes.