1 layer of puff pastry
20-24 spears of asparagus
2 small eggs
200ml/7fl oz of fromage frais
½ teaspoon of cayenne pepper
1 tablespoon of sesame seeds

METHOD

Grease a flan dish (20cm/8”) or individual dishes and put the pastry in the tins.

Place the asparagus on top of the pastry.

Beat the eggs with the fromage frais and the cayenne pepper.

Pour the mixture over the asparagus and to finish, add a spoonful of sesame seeds.

Bake in the oven on a temperature of 220C/Gas mark 7 for 25 minutes.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS