Phillipa Vines Asparagus Tart courtesy of "Phillipa Vine"
Serves 4

Ingredients 2 Bundles of Asparagus 1 Packet Ready Made Puff Pastry 1 Small Onion A Little Butter Salt, Pepper and Olive Oil

Bring a pan of salted water to the boil. Trim the woody ends off the asparagus. Drop the asparagus into the boiling water and cook for 8 - 10 minutes, or until the base of the stems are just tender. Drain well.

Preheat the oven to 200 degrees C (400 F, Gas mark 6). Finely chop the onion and sauté in a little butter until softened. Cut the asparagus spears into 10 cm lengths, reserve for later.

Place the trimmed pieces of cooked asparagus in the food processor together with the onion. Process until finely chopped (this can be done by hand). Season.

Roll out the pastry thinly to about 30 cm x 15 cm (you will have more pastry than you need). Place on a baking sheet and then spread the asparagus 'stuffing' onto the pastry leaving a border around the edge.

Arrange the reserved spears of asparagus on top. Drizzle with a little olive oil and season. Place in the oven until the crust puffs up and turns golden. Serve hot or warm with a spring salad.