ASPARAGUS FLAN
Asparagus is low in calories, contains no cholesterol and is very low in sodium. It is also a good source of vitamin B6, calcium, magnesium and zinc, and a very good source of dietary fibre, protein, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, iron, phosphorus, potassium, copper, manganese and selenium. So, it’s got a lot going for it.
Asparagus has been used for culinary purposes from ancient times and certainly was grown and eaten by the ancient Greeks, Egyptians and Romans.
Sift the flour and salt together. Rub the fat into the flour until it resembles fine breadcrumbs.
Sprinkle 45 mills of water over the flour and mix with a fork. If the flour does not quite hold together, add a little water until it does. Gather the dough together into a ball and knead lightly until smooth. Wrap in cling film and chill for 30 minutes.
Roll out the chilled pastry and line a 10inch flan dish with it, prick the bottom and bake blind( place baking parchment in the pastry case and cover the base of the parchment with dried beans) for 15 minutes at 400 F(200C).
Peel and cut the onions into thin rings and fry in a little olive oil until slightly browned.
Steam the asparagus having cut off the base until they are just tender.
Place the onions in the base of the flan place the tomatoes and asparagus on the top.
Whisk the eggs and the cream together, add the grated cheese, and pour over the asparagus, onion and tomatoes.
Carefully place in a hot oven and bake for about 40 minutes until firm all over.