for 4 person

To caramelize

2 tbsp

sugar

Asparagus

1 kg	green asparagus, lower third peeled
	salted water, boiling

Topping

40 g	salted butter
3	shallot, thinly sliced
1	puff pastry dough, rolled into a circle (approx. 32 cm Ø)
1 tbsp	olive oil

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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