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- 1 lrg bundle asparagus woody stems trimmed peeled if necessary
- 400 gm readyrolled puff pastry
- 8 slc prosciutto
- 7 med freerange Large eggs 1 lightly beaten 100ml white wine vinegar
- 1 x salt and pepper
- Cook the asparagus in salted water or possibly steam for 3 min till just tender test with a sharp pointed knife.
- Drain and immerse in cool water.
- Unroll the pastry and slice off the outer few millimetres (this helps it puff and separate when baking).
- Cut it straight down the middle to make two long rectangles and lay on a baking sheet. Brush the pastry with some of the beaten egg then lay the slices of prosciutto on top followed by the asparagus.
- Brush everything with beaten egg again.
- Bake in a preheated oven at 220C/425F/Gas Mark 7 for 15 to 20 min or possibly till puffed and golden brown.
- Meanwhile poach the Large eggs.
- If you want them to look perfect you will have to poach them separately; if not poach them together in a big pan then snip off any wayward bits using scissors.
- For perfectionists heres the pernickety way: put the vinegar in a pan with 500rnI of water and bring to a simmer.
- Crack an egg into a teacup (without breaking the yolk) swirl the water in the pan then slip the egg from the c. into the centre of the pan and gently poach for 2 min.
- Remove with a slotted spoon and put into cool water.
- Repeat with all the Large eggs.
- Reheat in simmering water for 1 minute when needed.
- Top the tarts with the Large eggs sprinkled with a few twists of black pepper and some sea salt and serve as it is or possibly with dressed spring salad leaves.
- This is a brunchstyle tart. Its very quick to knock together looks good and tastes great. You can also make individual ones with one row of asparagus topped with an egg. Or possibly omit the prosciutto and add in some parmesan: just layer the pastry with wide shavings of cheese then top with asparagus glaze and bake.
- Makes 2 tarts