Serve with Excelsior Chardonnay.
Why is this the right wine choice? When lightly wooded (as Excelsior Chardonnay) Chardonnay can stand up to rich foods like pasta, poultry and fish in creamy sauces. It works particularly well with asparagus, butter, and creamy or eggy dishes, particularly those containing cheese. Conversely chardonnay is not particularly friendly towards herbs, particularly rosemary which turns it into a medicinal taste. This is not a wine to match with hot and spicy dishes, sweetish food or sharp ingredients (like vinegar or sharp fruit sauces).
To serve 8 you will need
- 5 eggs175ml milk (full cream is best!)
- 100g hard cheese grated (emmental works well or matured cheddar)
- 300g asparagus, trimmed and cut in half lengthways (if you can’t get asparagus try courgettes)
If you have the time and the inclination to make the pastry you will need the following or use ready rolled puff pastry:
- 140g plain flour
- 85g butter, cubed
- 85g of whatever cheese you're using for the filling
Directions
- If you're using ready rolled puff pastry, skip to step 5.
- Put the flour in a bowl, add the butter and rub in with your fingertips until it resembles breadcrumbs.
- Add the grated cheddar into the pastry and mix. Add 3 tbsp cold water and mix until the pastry forms a ball.
- Wrap in cling film and chill for 5 mins.
- Butter a 20 x 6cm deep loose-bottom tart tin, or a 35 x 12cm rectangular tart tin.
- Roll out the pastry and line the tin. Fill with beans (to stop the pastry bubbling) and cook for 15 mins at 180 C. Remove the beans.
- Whisk the eggs in a jug, add the milk and whisk again.
- Sprinkle half the grated cheese over the pastry case, then add the asparagus, egg mix and remaining cheese.
- Bake in the lower half of the oven for 30-35 mins or until the egg mix is set.
- Serve with a garden salad and a glass of Excelsior Chardonnay.