Our individual asparagus tart recipe will leave your guests highly impressed with your party food and you chilled out and relaxed because you cooked them weeks ago and just got them out of the freezer.
We threw a pre Christmas party early in December this year and told our guests to expect "substantial nibbles". These tarts were one of the key items on the food list and they turned out perfectly and tasted delicious. The only problem was that I was not quite organised enough and had to cut some in half to find the special vegetarian options i had made for our one veggie guest!
For the Pastry
200g (8oz) plain flour
50g (2oz) lard
50g (2oz) butter or cooking margerine
(if using butter get it out of the fridge in advance so that it is just soft and eay to work into the flour)
For the Filling
2 rashers bacon
8 asparagus spears
50g (2oz) stilton
First a few tips for great pastry: make the pastry first so that you can put it in the fridge to rest for a while whilst you make the fillings.
For good pastry you need to keep everything cool including your hands.
Use a food processor to rub the fat into the flour if you tend to have hot hands or find rubbing in a chore.
Cooking Time: 10 mins
For these asparagus tarts I find a really simple short crust pastry gives a crisp light bite that is perfect for a few mouthfuls of great taste.
I cook these asparagus tarts then freeze them. When I want to use them all I do is pop them on a baking tray and reheat straight from the freezer for about 8 minutes on 180 dregrees C. Great for parties, unexpected lunch guests or a quick snack for hungry children.
Try out alternative fillings for a variety of asparagus tart flavours. Caramelised onions, mushrooms, finely chopped spring onions, red peppers, prawns, left over turkey all make great combinations with asparagus.
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Basics of how to cook fresh asparagusstart by looking at How to Cook Asparagus first for some background information on a range of cooking methods.
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