White asparagus and egg tart

Preparation – 30 minutes

Peel the white asparagus. Feel with your fingers to ensure that you haven't missed any areas, as asparagus peel is stringy to eat. Cut about 2 cm from the bottom of each spear and place the asparagus in cold water to prevent discolouration.

Place the asparagus peelings and ends in a large saucepan and fill it with cold water. Add a knob of butter and salt to make a tasty stock and bring it to a boil. After about fifteen minutes, remove the asparagus peelings and ends from the water.

Place the peeled asparagus spears in the flavoured stock and simmer gently for around 15 minutes. The white asparagus is ready when you can bend the spears a little.

Meanwhile, wash the small leek and slice it into rings. Heat a knob of butter in a medium-sized frying pan and sauté the leeks for about 10 minutes. Cut the ham into small strips.

Preheat the oven to 180 degrees celsius or 355 fahrenheit and line a baking tray with baking parchment.

Finishing the white asparagus and egg tart – 30 minutes

Place the puff pastry on the baking paper, fold the edges inwards and prick holes in the pastry with a fork. Mix the crème fraîche with a pinch of nutmeg and season with salt and pepper.

Spread the crème fraîche over the surface of the puff pastry and sprinkle a handful of grated grana padano over it.

Distribute the cooked leeks over the crème fraîche, then top with the asparagus. Sprinkle the pieces of ham over the asparagus, and break three eggs in the centre of the tart.

Bake the tart until golden brown, around 15 to 20 minutes. It is really delicious if the egg yolks are still reasonably soft. The exact baking time depends on the oven you use. Garnish with parsley or chives and serve immediately. Enjoy your meal!