Asparagus tart

Quick and easy to prepare and tastes great not only as a side dish with grilled fish, but also as a main course!

Ingredients for 4 portions:

750 g white and green asparagus /// puff pastry from the chiller cabinet /// 200 g sour cream /// 4-5 tbsp pesto (approx. 70 g) /// 2 medium eggs /// 40 g mountain cheese, nutmeg and cayenne pepper


• Peel the asparagus, remove the woody ends, trim evenly to fit the baking tin.
• Cook white asparagus for five to seven minutes, green asparagus for 3 to four minutes. Leave to steam, season with salt and pepper.
• Preheat the oven to 200 °C. Mix the sour cream with the pesto and eggs, season to taste. Grate the cheese. Place the puff pastry with the paper in the tin and fold the edges upwards.
• Arrange the asparagus spears side by side on top. Pour over the pesto mixture and sprinkle with the grated cheese. Bake in the oven for approx. 30 minutes.
• If it browns too much, cover the tart loosely with aluminium foil towards the end. \\\


Enjoy your meal!