• 6 oz (175) shortcrust pastry, preferably wholemeal
• 8 large or 12 small asparagus spears
• 2 free-range eggs
• ¼ pint (150 ml) single cream or full-fat milk
• Salt and pepper
• 1 tablespoon grated Parmesan cheese

Method:

1. Roll out the pastry and line an 8" (20 cm) flan ring or dish  with it. Prick the bottom of the case with a fork. Cover the base with a circle of greased paper and put bread crusts or hard beans on the paper.
2. Bake in a pre-heated oven at Gas Mark 6 (400°F/200°C) for about 20 minutes. Discard the paper and beans 5 minutes before the flan case has finished cooking.
3. Reduce the oven temperature to Gas Mark 4 (350°F/180°C).
4. Cook the asparagus until just tender - preferably steaming. Drain.
5. Arrange the asparagus in the pastry case with the spears radiating out from the centre. Trim the stalks if necessary and put aside.
6. Beat 2 eggs, ¼ pint (150 ml) single cream or milk together and season with salt and pepper to taste.
7. If there are any stalks left over, finely chop and add to the mixture.
8. Pour over the asparagus and then sprinkle with the Parmesan cheese.
9. Bake for 25 to 30 minutes until set.

Serves 4. Garnish the centre with a slice of tomato or a couple of twisted slices of lemon. Goes well with a crisp, green salad.