Preparation time: 20 min
Cooking time: 45 min
Serves 4

 INGREDIENTS

• 1 shortcrust pastry dough
• 1 bunch green asparagus
• 4 slices bacon
• 2 eggs
• 5 fl oz milk
• 5 fl oz heavy cream
• 2 pinches of nutmeg
• Salt & pepper

METHOD

Preheat the oven to 180°C (355°F)

Remove the spikes along the stems of the asparagus, then cut off a bit less than 1 inch off the bottom.

Cook the asparagus in the asparagus cooker for 8 minutes, then cool in iced water.

Cut the asparagus stalks into half-inch slices and reserve the heads (about 2 inches).

In a bowl, mix the eggs, milk, heavy cream and season with salt and nutmeg.

Spread the pastry dough in the frying pan, then arrange the cooked asparagus and slices of bacon in a Chiffonade.

Pour the mixture from the bowl on top and bake for 40 minutes.