1 x AGA Portmeirion baking tray
1 tsp melted butter
1 rectangular piece ready rolled puff pastry
450g (1 lb) asparagus, blanched
3 free range eggs
300ml (½ pint) double cream
1 x 125g goats cheese, no rind
Salt and black pepper
Brush the baking tray and line with the puff pastry. Place the asparagus spears over the surface. Beat the eggs with the cream and goats cheese, season to taste. Pour over the asparagus and sprinkle with grated cheese.
Cook on the floor of the roasting oven for about 25 minutes until golden.
Cook at 200°C, 400°F, fan oven 180°C, Gas Mark 6 for about 25–30 minutes until golden.
Serve warm or cold with a salad.
If you like this recipe, you may also like Cheese and Rocket Quiche.