- 1 pastry case 20cm diameter, blind baked
- 500g asparagus, trimmed and steamed
- 200 ml single cream
- 3 tablespoon parmesan, grated
- 3 eggs
Spread the asparagus over the base of the pastry case. Scatter over the parmesan. Mix together and season the cream and eggs. Pour over the asparagus. Bake at 180c for about 30 mins till set.