Ingredients
30-34 slim spears of aparagus.
Olive oil.
Salt and pepper.
Pastry:
200 grams plain flour.
1/2 teaspoon sea solt.
100grams butter, diced and chilled.
50 grams grated Gruyere cheese.
1 egg.
1-2 tablespoons cold water.
Preparation
Pastry: Put flour, salt, butter and cheese in a food processor and pulse to form coarse crumbs. Combine the egg and 1 tablespoon of water and pulse again until the dough just starts to come together. Only add extra water if necessary. Tip onto surface and gently form into a large 23 cm flat disc with hands. Wrap in plastic wrap and chill or freeze until firm.
Preheat oven to 180 c.
Topping: Combine ingredients in bowl, season and spread evenly over pastry.
Asparagus: Snap tough ends off the asparagus, and discard. Toss the asparagus with a little olive oil, salt and pepper. Arrange the spears with the tips facing out,likes the spokes of a wheel, trimming asparagus to fit. Grate over a little Parmesan. Bake 15 mins until the pastry is golden and crisp.
To Serve: Transfer to flat plate. Garnish with extra parmesan shavings, olive oil and a grind of pepper. Serve warm.
