Serves 4
shortcrust pastry, made using 4 oz (100g) self-raising flour
Filling
1 lb (450g) fresh asparagus 1 small onion
1/2 oz (15g) butter
1 tablespoon grated Parmesan cheese
3 eggs or 2 whole eggs and 1 egg yolk
1/2 pint (300ml) single cream salt and freshly milled pepper
Roll out prepared pastry to a circle on a lightly floured work surface and use to line an 8 inch (20cm) quiche tin or flan ring set on a baking tray. Chill while preparing the filling.
Scrape and trim the asparagus. Place them lying flat in a pan of boiling salted water and cook for 15 minutes, or until tender. Drain well and trim the tender green tops.
Heat the oven to 375°F (190°C) or Gas no. 5. Peel and finely chop the onion. Melt the butter in a frying pan over low heat, add the onion and fry gently for 5 minutes to soften but not brown. Toss the asparagus tips in the hot onion and butter. Spoon mixture over base of pastry case and sprinkle with the grated cheese.
Lightly mix together the eggs and cream and season with salt and pepper. Strain into a jug and pour the mixture over asparagus. Place in centre of preheated oven and bake for 40 minutes until set. Serve warm.