Asparagus tart

Lay the fully thawed puff pastry on a lined baking sheet and roll the edge over with a finger all the way round to make the crust.

Dock the centre completely with a fork.

Pre-bake at 400 for ten minutes.

While it is still hot, press the docked centre flat with the back of a fork; the rolled edge stays raised. Cool.

Blanch the trimmed spears in generously salted boiling water for 60 seconds, then cool in very cold water and drain.

Mix a spoon of Dijon, a little spoon of creme fraiche or sour cream, black pepper and a pinch of cayenne in a ramekin.

Spread a couple teaspoons of the sauce evenly over the bottom of the cooled tart shell.

Trim the spears to fit and lay them in; six fitted.

Brush the spears with melted butter and give the tart a light dusting of Parmesan.

Bake at 400 for 10 to 12 minutes, until the crust is golden and the asparagus still dark green.

Serve hot, warm, at room temperature or cold. Variation: serve with a charred red pepper and arugula salad dressed with oil and vinegar.