Asparagus tart

Wash the asparagus, remove the woody ends  and peel them if the outside is woody.

This procedure is optional but will turn to be very useful as eliminates the risk of asparagus filament remnants in the soup, especially if you intend to blend the soup with and hand held mixer, instead of using a vegetable mill. There is nothing more unpleasant than a delightful soup with woody remnants.

Boil the asparagus in salty water  upright with the tender tips out of water for 15 minutes or until done.

Preheat the oven to 200°/ gas 6.

Drain and let dry the vegetables, than cut the tips apart and put the rest in a blender with salt, pepper, ricotta, parmesan and the egg.

Roll two pastry discs. Grease the tart dish or mould than lay the first disc of pastry over the mould and gently press it into the base and sides. Line the base of the tart with a layer of parma prosciutto. Than arrange the asparagus tips that you’ve previously set apart on the base of the tart.

Spead the mixture over the base of the pastry case.

Use a lattice pastry roller for the second pastry disc: it will not only give this tart an outstanding look, but it will also help the tart filling to cook and dry properly.Run the roller over it and stretch it over the top of your pie, glaze with some lightly beaten egg yolk and bake for 35 minutes or until nicely gold.