Asparagus tart

The asparagus season is terribly short: Chris Barbar recommends a few recipes to ensure we make the most of this versatile vegetable while it lasts.

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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.

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