Asparagus is grown on a number of plots across the site. Some plot holders have inherited patches of unknown age and varying productivity, while others are lucky enough to have and enjoy thriving, well-established beds. Growing asparagus, however, is not for the impatient. It takes around three years from seed to the first harvest, but once established it becomes a relatively trouble-free perennial that can continue producing for up to twenty years. Freshly harvested asparagus is far more flavourful than anything you can buy in the shops. Served simply, it makes a delicious side dish, or a cheeky mouthful to enjoy with a glass of wine while dinner is cooking. It needs only a few minutes of steaming and a generous drizzle of butter, salted or unsalted. Once you’ve eaten your fill of buttered asparagus and noticed the calories in hollandaise sauce, this is an easy and delicious recipe for showcasing your plot grown asparagus. Served warm or at room temperature. The recipe is more of a starting point since the cheese and herbs can be varied – goats cheese and ricotta also work particularly well. Baking the tart upside down ensures the pastry stays crisp and flaky.
Drawing by Elizabeth Blackwell
Served warm or at room temperature. The recipe is more of a starting point since the cheese and herbs can be varied – goats cheese and ricotta also work particularly well. Baking the tart upside down ensures the pastry stays crisp and flaky.
Ingredients
• 1 sheet pre-rolled puff pastry (or if you must, make your own)
• 425g asparagus (ideally even thickness)
• 1 tbsp Dijon mustard
• 170g gruyère cheese (grated)
• 30g parmesan (grated)
• zest from one lemon
• 1 tsp fresh thyme leaves
• egg and milk for brushing (optional)
• salt and pepper
Method
1. Pre-heat the oven to 400°F/200°C/180°C Fan
2. arrange the asparagus onto a lightly buttered/oiled baking sheet as artistically as you like (top to tail works well). You want to keep a space around the edge for your pastry border of around 2cm.
3. Top with the mustard, herbs, grated cheeses and lemon zest and season well.
4. Unroll the pastry and prick it all over with a fork. Flip it over and lay it on top of the asparagus. Press gently all around the edge to create a border and score the middle to prevent it billowing up too much.
5. At this point you can brush the pastry with a mixture of egg and milk – I often don’t bother.
6. Bake in the oven for 20 to 25 minutes until the pastry is golden.
7. Carefully but confidently flip the tart onto a board. You can also make individual tarts by cutting the pastry into quarters and arranging the asparagus to suit the size of your pastry.