Ingredients

2 bunches of asparagus (we use the thinner stalks), ends trimmed
3 eggs
1 teaspoon Dijon mustard
½ cup lite cream
½ cup milk
50g strong cheddar
2 sheets savoury short pastry

Method

Preheat oven to 160˚C (fan forced)

Grease tart tin then line with pastry (trimming edges) and chill for 20 minutes

When chilled, blind bake pastry for 15 minutes with baking weights, remove baking weights and cook for another 5 minutes

Blanch asparagus and shock in cold water (to help retain bright green colour)

In a bowl whisk eggs together with cream, milk, mustard and cheese until combined. Pour mixture into pastry, then place on top asparagus (as per photo). Cook for 45 minutes or until cooked through and golden on top

Serve while warm with a simple green salad