Recipes

CLASSIC ASPARAGUS TART

Posted On: 2026-09-25 12:43:53

Base:

½ c grated sharp cheese

½ c all-purpose flour

½ c softened butter/margarine

Filling:

1 400g asparagus cut into 2cm pieces

1 tbsp butter / margarine

1 tbsp flour

milk to top up the asparagus tin liquid to 1 cup

1 egg (beaten)

½ c grated cheese plus 2 tbsp for the topping

salt and pepper to taste

2 tbsp bread crumbs

cayenne pepper or paprika

Directions:

For the Base:

Combine the ingredients for the base in a food processor and pulse to combine, or rub together with the tips of your fingers until it resembles breadcrumbs.

Press firmly into the bottom and sides of a greased pie dish.

Chill the base while you make the filling.

For the Filling:

Preheat the oven to 180°C.

Melt the butter in a medium-sized pot, stir in the flour and mix to create a roux.

Add the cup of milk and asparagus liquid and stir with a wire whisk until all lumps have dissolved.

Cook over medium heat until the sauce starts to thicken.

Remove from the heat and add the asparagus, egg and ½ c of grated cheese. Season with salt and pepper.

Pour the filling onto the base, top with a mixture of cheese and breadcrumbs and sprinkle lightly with cayenne pepper or paprika to taste.

Bake for 30 minutes until the topping is golden and the filling bubbly. Cool down for 20 minutes before serving.

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