Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To caramelize
Asparagus
Topping
Utensils
One flan tin (approx. 30 cm in diameter), base lined with baking paper
How it's done
To caramelize
Sprinkle the sugar over the prepared tart tin.
Caramelize for approx. 4 mins. in the centre of an oven preheated to 220 °C until the sugar turns a light brown colour, remove.
Asparagus
Blanch the asparagus in boiling salted water for approx. 2 mins., dip briefly in ice-cold water, drain.
Topping
Spread the butter and shallots on top of the caramel. Add the asparagus, drizzle with oil. Prick the pastry firmly with a fork, place loosely over the asparagus, make a rim between the asparagus and the edge of the tin.
To bake
Approx. 25 mins. in the centre of an oven preheated to 220°C. Remove the tart, leave to stand for approx. 2 mins., turn out onto a plate.
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