300g finely chopped asparagus
6g Maldon salt
2g finely crushed pepper
SHORT CRUST PASTRY
Short crust pastry
400g plain flour
200g diced cold butter
Chopped herbs of your choice such as parsley, chives, chervil etc.
2 bunches of cooked asparagus (Peeled and prepared approx.. 16 pieces as below)
200g double cream
250g coarse asparagus puree
3 egg yolks
2g milled pepper
50g smoked applewood or comte cheese, microplaned over at the end
Place a pan onto a medium heat, add the butter and when bubbling add the asparagus, seasoning, cover with a lid and cook for 4-6 mins, until just soft enough before draining and coarsely puree.
SHORT CRUST PASTRY
Place the flour into a bowl with the salt, add the diced butter and turn on the machine on low and mix for one minute until you have fine breadcrumbs. Add the egg and then a little water until you have a paste. The paste should not be too dry, otherwise it will just crumble when you roll it out. Place the dough into cling film and into the fridge for 30 minutes before rolling out. Grease and flour your quiche tin before rolling out the pastry to a 0.5cm thickness and lay this into the quiche mould. Line with parchment paper, then add the cooking beans. Bake this blind in an oven at 180c for 30 minutes and brush the inside with just an egg yolk wash.
PREPARING THE ASPARAGUS
2 Litre of water
Bring the salted water to the boil, add the asparagus and cook for approx. 2 minutes. Leave them with a little bite, then refresh in iced water for 4-5 minutes to cool, then drain well and dry.
Blanch the asparagus in boiling salted water, refresh in iced water, drain and dry well. Mix the cream with the eggs, salt, pepper, place into the puree and add any chopped herbs. Place any sliced stalk you may have on the bottom then lay the asparagus across the tart case. Pour on the cream mix, grate over the cheese and bake at 170c for 25-30 minutes, until just set, then cool on cooling wire.