Spring Flavours - British Asparagus
British asparagus, with its intense, complex flavour, is considered to be the finest in the world. These green spears of spring are with us for an all-too-short season from April to June. Traditionally only green asparagus has been grown here, but there are numerous types and varieties.
Regardless of whether you’re buying thin ‘sprue’ asparagus or extra-large ‘jumbo’ spears, always choose stems that are firm and lush, rather than dry and wrinkly.
ASPARAGUS AND CASHEL BLUE CHEESE TART
INGREDIENTS
• 4 x 12cm rounds of puff pastry
• 1.5 bunches asparagus
• Salt and pepper
• 5ml olive oil
• 80g spinach
• 20ml creme fraiche
• 200g blue cheese
• 40g pine nuts
METHOD
1. Pre heat the oven to 200°C
2. Roll out the puff pastry on a floured work surface to 3mm thick, cut to the desired shape; round, square or oblong
3. Place on a non stick baking sheet, prick in several places with a fork and bake until risen and golden – approx 15 minutes.
4. Remove from the oven and leave to cool
5. Trim the asparagus spears to remove the lower spikes, cut and remove the bottom part of the stalk, about one inch
6. Place on a baking tray, season lightly with salt and cracked black pepper and a very light sprinkling of olive oil, roast in the oven until tender and slightly coloured, about 20 minutes
7. Meanwhile wilt the spinach by placing carefully in a very hot pan. Keep the spinach on the move to avoid burning until it has reduced down. This will take only a couple of minutes
To assemble:
1. Spread the crème fraiche over the base of the pastry within one inch of the edge
2. Place the spinach evenly over the crème fraiche
3. Crumble half the Cashel blue (or any crumbly blue cheese) on to the spinach
4. Top with the asparagus spears and the remaining blue cheese
5. Finally top with the pine nuts 6. Bake in the oven at 200°C for 20 minutes until the cheese has melted