The disappointingly short English asparagus season is upon us once again and everywhere I look I see recipes for asparagus – grilled, baked, boiled, in risotto, in quiche, with pasta. Although this is hardly the most original recipe ever invented it is very simple, quick to make and delicious served alongside new potatoes and and a light watercress salad.
Boil the asparagus in water for a couple of minutes till tender then refresh under cold water.
Take a sheet of puff pastry. Place on a large baking sheet and gently score around the edge – about 1cm in from the edge with a knife. This will help the edge to rise around the filling creating a nice border to the tart. Then prick all over the base with a fork. Bake in the oven at 200C for about 10 minutes until it starts to brown. Remove from oven and allow to cool slightly.
Now take a couple of knifefulls (is that a word?) of Boursin, Roule or similar soft cheese and smear over the centre rectangle of the pastry. Lay the asparagus neatly on top, then top the shavings of pecorino or parmesan. Drizzle a little olive oil over the top, salt, pepper and maybe a crushed dried chili. Brush the edges of the tart with a little milk or egg, then return to oven and bake until the cheese bubbles.