Some days eggs just work. Great protein and eggs can take so many forms. I am still yet to convince all my little people that asparagus is fabulous. But I persist and serve it anyway. They are adept at carefully removing the ‘green bits’ and eating the light eggy goodness encased in the golden puff pastry. My asparagus tart is simple.
Line a greased, large baking dish with 2 sheets of store bought puff pastry.
Combine a dozen eggs, some salt, pepper and half a cup of plain flour and mix well. I use a food processor for this job as it is super fast.
Fill the pastry case with a few generous handfuls of grated cheddar cheese, but any hard cheese would be fine, add some fried bacon and onion pieces and of course the asparagus. I like to arrange each asparagus spear the same way up. Gently pour the egg mixture on top and bake at 200 degrees celsius for 30 minutes or until golden. Serve warm with a green salad. Or take it out as a great lunch on the run. Enjoy xx