Asparagus Tart


It is Spring…and that means the fabulous WA asparagus is here to enjoy…in the Swan Valley Edgecombe Brothers produce some of the finest and tastiest you will ever experience. Go there and sit under the vines with a glass of wine and luxuriate….

Asparagus is probably best enjoyed simply steamed with melted butter or oil dressing, perhaps some lemon, certainly a touch of black pepper and salt. But if you want more here is a simple, and delicious, asparagus tart….


12-14 stems of West Australian asparagus
3 eggs
300ml thickened cream
Cup of grated cheddar
2 tablespoons or so of grated parmesan
Shortcrust pastry-make your own or use a store bought one.


Snap one stick of asparagus to get rid of woody end and then cut the others to the same length
Cut in half and put to one side.
Heat oven to 150 deg celsius
Grease a 240 mm tart pan and mould in the shortcrust pastry
Line with baking paper and cooking weights and blind bake for 8 minutes
Remove weights and paper and bake for about 4 minutes.
Place asparagus on the prepared pastry shell; sprinkle over cheddar
Pour over cream and egg mixture; sprinkle parmesan and a grind of black pepper.
Bake in 150 deg oven for about 30-40 minutes until set and puffed.


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