I usually haven’t recovered from the weekend enough to be bothered to cook from scratch on a Monday, but because I had a rare booze-free, exercise-packed, fresh-air filled weekend, my energy levels were up and so I decided I wanted to cook something healthy.
After deciding I wanted tonight’s dinner to involve asparagus, I perused the BBC Good Food website, filtering the results down to healthy options. None of the healthy options particularly appealed, so I took the healthy filter off and saw their free-form asparagus and potato tart, which is what I loosely based mine on. It’s not healthy in the slightest but it’s a big step up from the processed junk I usually heat up in the oven on a Monday.
- 375g pack ready-made shortcrust pastry
- 1 tbsp wholegrain mustard
- 2 eggs
- 200ml soured cream
- 75g asparagus, woody stems snapped off
- 200g potatoes, sliced
- 3 chestnut mushrooms, sliced
- 100g Cheddar cheese, grated
- 1 tbsp fresh rosemary
- salt and black pepper
- Boil the sliced potatoes for about 5 minutes until tender.
- Meanwhile, whisk together the eggs and soured cream, then add the rosemary and season with salt and black pepper.
- Line an 8″ round pie dish with the pastry, leaving the edges overhanging.
- Brush the bottom of the pastry with the mustard.
- Layer the pastry with the potatoes, mushrooms and asparagus and top with half the cheese.
- Pour the soured cream/egg mixture over the vegetables and top with the remaining cheese.
- Fold over the edges of the pastry, trimming if necessary.
- Cook in the oven at 200C/180C fan for about 30 minutes.