Asparagus and cheese are best friends and are always happy to be around each other. When King Island Dairy sent me some of their Netherby Blue Cheddar, I knew I had to team it with asparagus in some way.
1 quantity shortcrust pastry
3/4 cup cream
150g grated King Island Dairy Netherby Blue Cheddar
3 bunches asparagus
salt and pepper, to season
Step 1 - Prepare shortcrust pastry as per recipe.
Step 2 - Preheat oven to 200°C. Grease a 20cm x 26cm fluted, loose bottom tart pan.
Step 3 - Roll out pastry between two sheets of baking paper until about 3mm thick. Line tart pan, trim off excess and place in freezer for 15 minutes.
Step 4 - Place a piece of baking paper over the pastry, fill with rice, dried beans or baking weights and bake for 10 minutes. Remove baking paper and weights then return pan to oven for a further 10 minutes. Set aside and reduce oven temperature to 180°C.
Step 5 - While pastry is cooking, bring a large pot of salted water to boil. Cook asparagus for 1-2 minutes, until just tender then transfer asparagus to a bowl of iced water. Remove from water after a minute and set aside.
Step 6 - Place cream, eggs and 100g Netherby Blue Cheddar in a bowl, season well with salt and pepper, and whisk until combined.
Step 7 - Lay half the asparagus over the base of the pastry case. Pour cream mixture over then arrange remaining asparagus over the top. Sprinkle with remaining 50g of grated cheese and place in the oven. Cook for 40 minutes, until just set. Serve with a simple green salad on the side.