May is probably the most exciting month in the kitchen calendar because after seemingly endless months of trying to be creative one more time with root vegetables we start to get the gorgeous new season produce in. It’s always expensive as it arrives and none more so than asparagus, but as the season progresses it gets cheaper and near the end of the month there will almost be a glut of asparagus so that’s the time to really make the most of it.
This simple tart is a doddle to make and a joy to eat, hot, warm or cold with or without a nice glass of sauvignon blanc and hopefully sat in the sunshine.
Ingredients
16 stems of asparagus
1 small pot of crème fraiche
2 tspn whole grain mustard ( optional )
200g of chopped ham (optional)
1 packet of all butter puff pastry
Prepare the asparagus by snapping off the thick ends, if you hold each stem in both hands and bend it gently near the bottom it will snap where the tough part is and you’ll be left with the tender main stem.
Roll out the pastry to make 4 squares about 10cm x 15cm, scrunch up the edges to make a rim and brush the edges with egg wash. Bake for about 7 mins at 200c until risen and slightly brown.
Meanwhile, if you’re using the ham, mix the mustard into the crème fraiche and then when the bases are ready spread on the bottom of the tarts, top with the ham and asparagus spears and return to the oven for 12 minutes at 175c.
If you’re not using ham the crème fraiche will be enough on it’s own, just season with some salt and pepper.
