- 250 g butter, chilled
- 350 g flour
- 2 cups cream
- 1 lemon, juiced
- 340 g asparagus spears, blanched
- 6 free-range eggs
- Sea salt and freshly ground black pepper
- 100 g blue cheese, crumbled
- Fried king oyster mushrooms, for serving
Preheat the oven to 200°C. Rub the butter into the flour using your fingertips until it resembles breadcrumbs. Mix 1 cup cream and the lemon juice and add to the flour mixture. Combine the mixture well to form a dough, taking care not to overwork the pastry. Chill for 10 minutes.
Blend the asparagus and remaining cream in a food processor. Add the eggs and seasoning and mix well. Set aside.
Roll out the pastry to a thickness of 5 mm. Cut out 12 circles large enough to fit a Consol jar lid. Line the lids with greaseproof paper, then top with the pastry circles, weigh down with baking beans and bake for 10 minutes.
Remove the baking beans, pour the filling into the pastry cases and crumble over the blue cheese. Bake for 15 minutes, or until the pastry is golden, the filling is set and cheese melted.
Serve with the fried mushrooms.