A recipe for early summer when British asparagus is in season.
First, line an 8in flan ring with short pastry and bake it blind in a medium-hot oven.
Next, steam 24 spears of asparagus until they are just tender.
Reserve half of the asparagus, and blend the rest in a liquidiser or a food processor together with four eggs,
300ml cream, 150ml milk and a small bunch of fresh chervil.
Season with salt and pepper and add a dessert spoon of freshly grated Parmesan.
Arrange the asparagus spears neatly in the flan crust and cover with the blended mixture.
Bake the tart in a medium-hot oven for about 25 minutes – the filling should be just set.
The tart can be served hot or cold and goes well with boiled new potatoes and salad leaves.