I love it when asparagus hits the shops in spring, it feels like such a treat. It's the kind of thing you only want to buy locally, when it is in season - just make sure if you are serving lots of it, it's to good friends...
150g short crust pastry (store-bought, ready-rolled)
2/3 cup basil pesto
10 asparagus stalks, cut in half
100g brie, sliced
1 egg yolk
3/4 cup cream
1/3 cup grated parmesan
salt & pepper to taste
Line a 25cm tart tin with pastry and pop in the freezer then place an oven tray in the oven and heat to 200*C (400*F). While you are waiting for the pastry to chill and the oven to heat up, cut the asparagus in half and slice the brie. In a jug whisk eggs, egg yolk, cream, parmesan and salt & pepper together. After half an hour of chilling, remove pastry lined tin from freezer. Spread the pesto evenly over the bottom of the pastry and top with asparagus spears. Lay over brie and put into the oven for 10 minutes. Lower the oven temperature to 160*C (320*F) and pull the oven tray out a little so that you can pour the egg filling into the pastry case without any spilling out. Continue cooking at the lower temperature for 25 minutes. Serve hot or at room temperature with a green salad.