- 20cm shortcrust pastry case
- 12 asparagus spears
- 250g strong cheddar cheese – grated
- 300ml single cream
- 4 eggs
- Blind bake the shortcrust pastry case.
- Lightly poach to asparagus spears.
- Cover the base of the cooked case with the asparagus spears trimmed into 2-3cm lengths.
- Sprinkle the grated strong cheddar cheese over the asparagus.
- Whisk together and season the single cream and eggs.
- Pour over the asparagus and bake at 180°C/375°F/gas mark 5 until just set.