Asparagus with cheddar sauce

Method

1. For the mushroom tart: preheat the oven to 180C/gas 4.

2. On a floured work surface, roll out the puff pastry as thinly as possible, then cut into rectangles or circles. Brush with the beaten egg yolk.

3. Split then clean the morels – brush them rather than washing with water. Press the morels onto the pastry then dot with the butter. Bake in the oven for 15 minutes until crisp and golden.

4. For the asparagus: if necessary, peel the asparagus – otherwise just cut away the bases of the stems. Boil for 4-5 minutes until just-cooked, then drain and season with salt and pepper.

5. For the sauce: in a saucepan, heat the wine and shallot, then add the crème fraîche, cheese and butter. Remove from the heat and transfer to a food processor. Blend with the olive oil and parsley, then season to taste with salt, pepper and Tabasco. Finish with the lemon juice.

6. Serve the asparagus next to the crisp morel mushroom tart with a coating of the sauce

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Ingredients

For the mushroom tart

Flour, for dusting
500g ready-made Puff pastry
1 egg, yolk only
100g morels
20g Butter, at room temperature

For the asparagus

2 bunches Asparagus

For the cheddar sauce

50ml white wine or dry cider
1 shallot, chopped
2 tbsp Crème fraîche
1 tbsp grated mature Cheddar cheese
50g unsalted Butter
1 tbsp Olive oil
1 tbsp chopped Parsley
green Tabasco sauce
1 tbsp lemon juice

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