Ingredients

• 250 grams asparagus tips, tinned
• 2 slcs bacon
• 3 tablespoons butter or margarine
• 1 cup grated tasty cheese
• 1 cup cream
• 1 egg yolks
• 2 eggs beaten
• 2 tablespoons flour
• 1 teaspoon garlic, crushed
• 1 lemon
• cup milk
• 1 onions, medium
• 2 tablespoons Parmesan cheese
• 1 pch salt

Directions

• Sift flour and salt into a bowl, rub in butter, add egg yolk and lemon juice and mix to a firm dough. Cover and refrigerate 20 minutes.
• Roll dough out large enough to line a 25cm flan tin, trim the edges. Cover pastry with greaseproof paper and fill with dried beans or rice to hold in shape while cooking.
• Bake in a moderate oven for 7 minutes, remove paper and beans and bake a further 7 minutes. Set aside until required.
• Whisk eggs, cream, milk and cheeses together and set aside.Slice onion and cut bacon into strips.Melt butter in a pan and cook onion and bacon for 2 minutes until tender.
• Spread onion-bacon mixture evenly over pastry. Top with well drained asparagus spears.
• Pour over egg mixture and sprinkle with paprika.
• Bake in a moderate oven for about 30 minutes or until set.
• Serves 4.Use commercially prepared short pastry if desired.(Available at supermarket)

Photos