Asparagus Tart
By Alison Powell
British asparagus is in season in May and readily available in supermarkets, so this is perfect for a light lunch or starter thanks to its delicate, savoury flavour. It also packs a hell of a nutritional punch, so if you’re looking to eat healthy this is perfect.
Serves two (or one hungry person):
- 1 tbsp olive oil, plus a little extra for brushing the pastry
- 1 garlic clove, crushed
- 125g asparagus
- 1 tbsp grated parmesan
- 150g puff pastry (shop-bought works perfectly)
- Salt (ideally sea salt) and black pepper
- Salad leaves and sliced romano pepper to serve
How to:
- Preheat the oven to 180˚C (gas mark 4) and pop a piece of baking parchment paper on a baking tray.
- Chop the asparagus into chunks and mix with the crushed garlic, grated parmesan, olive oil, a grind of black pepper and a good pinch of salt.
- Cut the pastry into two equal pieces and lay them on the baking tray. Spread the asparagus mixture over each piece of pastry, leaving about a centimetre around the edge. Brush this with a little olive oil.
- Put the tray in the centre of the oven and check after 15 minutes; the pastry should be golden and risen.
- Serve with a mix of leaves and a sprinkle of sliced Romano peppers for a sweet, light, springtime lunch.