Asparagus, Horseradish and Paramesan Tart

Ingredients

500g (1lb 1½oz) asparagus spears
1 x 375g ready rolled puff pastry
Beaten egg for brushing
200g crème fraiche
1egg yolk and 3 whole eggs
1 tablespoon finely chopped fresh chives
1 tablespoon horseradish sauce
Sea alt and freshly ground black pepper
2 tablespoons freshly grated Parmesan

Method

1. Clean the asparagus and trim any white ends and peel if necessary with a vegetable peeler.

2. Take the pastry out of the fridge, 10 minutes before use.

3. Unroll the pastry and place on a shallow baking tray, with a Sharpe knife mark a boarder 1cm around the edge of the pastry.

4. brush the edges with a little beaten egg.

5. Lay the asparagus in a neat line, all the tips facing the same way, inside the border of the pastry.

6. Mix together the crème fraiche, egg yolks, chives, horseradish and cream. Season and spread over the asparagus tart and sprinkle on the Parmesan.

7. Place on the Shelf placed on the floor of the Roasting oven for 25 - 30 minutes, until the tart is golden brown.

8. Serve with a tomato, basil and rocket salad