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Creamy and cheesy
Pre-heat a baking sheet in a 200°C oven. Roll out the puff pastry to line a 27cmx19cm tart tin.
Blanch the asparagus for 1 minute in salted boiling water. Drain and refresh in cold water.
Mix the eggs and cream together, then stir in the mustard and both cheeses. Season and pour into the pastry case. Lay the asparagus on top and add the 6 spring onions (trimmed and halved lengthways).
Bake on the pre-heated baking tray for 25 minutes or until golden. Cover with paper if it browns too quickly. Enjoy!
Recipe from Delicious