Meat-free tart is oh so tasty

This is what you need:

Serves 4 You'll need: 500g asparagus spears 1 x 375g pack of ready-rolled puff pastry 4 egg yolks 200g crème fraîche 100ml double cream 2 tbsp freshly grated vegetarian Parmesan 2 tbsp strong horseradish Sea salt and freshly ground pepper Beaten egg for brushing 1 tbsp finely chopped chives

This is what you do:

1. Clean the asparagus and trim any white ends or peel with a vegetable peeler 2. Remove the pastry from the fridge 10 minutes before use 3. Preheat the oven to 220ºc, 425ºf, Gas mark 7 4. Unroll the pastry and place on a baking sheet 5. Take a sharp knife and with the point score a line round the pastry about 1cm inside the edge. Lightly prick inside the rectangle with a fork and brush the edges with a little beaten egg 6. Lay the asparagus in a neat line, all the tips facing the same way inside the border of the pastry 7. Mix together the crème fraîche, egg yolks, chives, horseradish and cream, season and spread over the asparagus tart and sprinkle with the parmesan 8. Place in the oven for 35/40 minutes (turn the oven down to 190ºc if the pastry is beginning to catch) 9. Serve with a tomato, basil and rocket salad

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