We used a rectangular tin so that we could lie the asparagus in a line and show off this star seasonal product. I can't get enough asparagus at the moment, it's a shame the season is pretty close to finishing. One day we will grow it ourselves, the 3 year wait until it fruits will be worth it in the end!
We used ready made shortcrust pastry and blind baked. We made up an egg mix with 9 eggs, a bit of milk, a bit of cream, salt, pepper and goats cheese and poured it into the case. Then lay the blanched asparagus into the egg mix and sprinkled over some torn fresh mozzarella.
Served with a simple salad of wild rocket, balsamic vinegar and virgin olive oil. Mmmmmmm.
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