Lift a spear to celebrate our own saint’s day

Apr 17 2009 by Sadie Parker, The Journal

portrait: asparagus

THIS asparagus flan recipe is delicious hot or cold and makes a great centrepiece for a picnic. Traditional asparagus flan recipes often use Parmesan cheese. However, this recipe can accommodate any two cheeses of personal choice.

175g/6oz shortcrust pastry (to line an 8-inch flan dish)*

150ml double cream

2 eggs

100g/4oz Cheddar cheese

100g/4oz Red Leicester or blue similar cheese

200g/7oz green asparagus

Handful fresh chives, chopped

1 teaspoon Dijon-style mustard

Salt and pepper to season

* The weight of pastry is the weight of flour used to make it.

Pre-heat the oven to 190C/375F/gas mark 5.

Roll out the pastry and line an 8-inch flan tin (about ¼ inch to ½ cm thick).

Bake the pastry “blind” for about 12-14 minutes until lightly browned.

Wash the asparagus thoroughly to remove any grit and chop into 5cm chunks. Steam or blanch (boil) lightly for 5 minutes, then cool quickly under cold running water. Drain well and set aside.

Grate the cheeses.

Beat together the cream and the eggs. Add the chives, salt and pepper and mustard.

Put half of each cheese into the cream mixture and gently mix.

Arrange the asparagus spears in the flan dish and pour the cream mixture on top. Mix together and sprinkle the remaining cheese on top.

Bake for about 35 minutes (this depends on your oven), until the egg mixture is risen and set.