200 gr puff pastry,
Plain flour for dusting,
100 gr asparagus spears trimmed,
1 orange – zested,
150 ml fresh cream,
Fresh ground pepper.
Blanche the asparagus spears in a large saucepan of boiling, salted water until tender. Drain and set aside.
Pre-heat the oven to 180 degrees. Meanwhile, roll the puff pastry out on a lightly floured surface into a rectangle. Prick all over the pastry and arrange the asparagus spears on the puff pastry, leaving space at the ends and sides to create a border all the way around.
Combine the cream with the orange zest in a mixing bowl and allow it to infuse for a couple of minutes and pour over the asparagus. Cook the tart till the pastry is golden brown in colour, around 25-30 minutes.
Remove from the oven and allow it to cool a little before garnishing with fresh pepper.
For 4 persons.
Preparation time: 20 minutes.
Cooking time: 40 minutes.