Tarts of asparagus, smoked salmon & lemon
Asparagus is cooked perfectly when it just bends over from tip to base without breaking.
- Preheat oven to 200ºC. Whisk cream, eggs, sour cream and seasoning together.
- Cook asparagus in boiling salted water until just tender, then chop in half lengthways.
- Line 6 x 8cm tart pans with pastry, divide salmon and asparagus between tart cases and pour over egg mixture.
- Sprinkle with 1 tbs lemon rind from a lemon and bake for 10 to 15 minutes until filling is just set.