Chef Tim Bilton has a passion for cooking with Aspargus and his recipe below most certainly will prove to be a winner with those with have a "savoury tooth".
Short Crust Pastry
250 Self Raising Flour
125g Margarine or butter or 50/50 butter and lard
Put the flour and salt in a large bowl and add the margarine.
Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining.
Try to work quickly so that it does not become greasy.
Using a knife, stir in just enough of the cold water to bind the dough together.
Wrap the dough in cling film and chill for 10-15 minutes before using.
Roll out and line your flan dish place in the fridge or freezer for 20 minutes to rest before blind baking.
250g Asparagus blanched or roasted cut lengthways ways
1 pint Milk
100g Cheddar grated
Salt and pepper
Pre-heat the oven to 180c.
Crack the eggs into a bowl and whisk, add the milk, season with salt and pepper and whisk again.
Sprinkle half the grated cheese over the blind baked pastry case.
Lay down the asparagus and pour over the egg and milk mix.
Sprinkle over the remaining cheese.
Place in the lower half of the oven and reduce the heat to 160c and bake for 30 to 35 minutes or until the egg mix is just set.
Tip:- add a handful of grated Parmesan cheese to pastry mix before adding the water.
This will give the pastry a rich cheesy flavour.
Adding 65g of goats cheese to the asparagus and egg mix will give an extra hit of flavour.