4 oz Plain flour
3 oz Butter
8 oz Thin, fresh asparagus
Spears
8 Eggs
4 tb Milk
Salt and freshly ground
Pepper
Preheat the oven to 200 C (400 F/gas mark 6). Sift the flour and a
pinch of salt into a mixing bowl. Rub in 50 g of the butter until
the mixture resembles breadcrumbs.
Stir in enough cold water to make a soft dough. Knead lightly, then
roll out thinly on a floured surface. Use to line six 10 cm wide,
2.5 cm deep flat tins. Prick the bases; chill for 10 minutes.
Line with greaseproof paper and beans and bake blind for 10 minutes.
Remove paper and beans and bake for a further 5 to 10 minutes until
crisp.
Cook the asparagus in boiling, salted water until just tender.
Drain. Cut off and reserve the tips, Finely chop up the rest of the
asparagus.
Beat together eggs, milk and seasoning. Heat 25g butter in a
small pan, add egg mixture and cook over a low heat until just
setting. Stir in the chopped asparagus and spoon into the hot pastry
cases. Top with the reserve tips and serve at once.
From: The Great British Kitchen Cookbook of the British Food Trust
