Asparagus and Parmesan Tart

Food Celebration Days: Worcestershire Bretforton Asparagus Auction

It’s been a long time coming but the asparagus season is here.  Each year The Fleece Inn at Bretforton holds an asparagus festival.  The festival is preceded by the traditional Asparagus Auction in the pub grounds on the Sunday before Spring Bank Holiday.  Hundreds gather to bid for the seasons largest, freshest and greenest asparagus, all of which has been donated by local growers.  Funds raised go towards the purchase of instruments for the Bretforton Silver Band.  Over the years, thousands of pounds have been raised.

Although the Vale of Evesham lays claim to this festival, our own locally grown asparagus is too good to miss.  Asparagus is available all year round in the supermarkets but it is only during May and June that British asparagus is in season.  Personally, I won’t give house room to the imported stuff.  It’s has very little taste and the air miles are enormous.  British is best, and local is even better.  Please be warned that if you are like me and want to use the local asparagus, take care when buying from roadside stalls.  We found last year that some stalls were selling French asparagus just yards from places selling our own local grown.

Ingredients: Serves 4

1 sheet of fresh or frozen ready-rolled puff pastry cut into 4
300g asparagus, trimmed	300g asparagus, trimmed
3 tbsp grated parmesan, plus shavings	2 tbsp mascarpone

Method:

1. Heat oven to 200C/fan 180C/gas 6.
2. Bring a saucepan of water to the boil, then drop in the asparagus and simmer for 2 mins.  Drain well.
3. Cut the pastry into 4 rectangles and score a line with a sharp knife 2cm in from the edge, taking care not to cut right through the pastry.
4. Spread the mascarpone mix over the pastry tarts, leaving a 2cm border.
5. Grate the parmesan over the top of the mascarpone.
6. Lay a quarter of the asparagus on top of each rectangle.
7. Drizzle with olive oil.
8. Bake for 20-25 minutes until crisp and golden.

To serve, sprinkle with parmesan shavings and serve with salad, or new potatoes and spring vegetable.

The size can look quite intimidating but this is actually a very light dish.  Made smaller, they would also make a lovely starter.