Served with easy egg salad using Elly Pear's brilliant 6 minute egg.
2handfulsgrated gruyere cheese
Take the pastry roll out of the fridge and to settle.
Preheat the fan oven to 180c
Fill a large saucepan with water and boil
While the water is heating up, break the woody ends off the asparagus and discard.
Par-boil the asparagus for 3 minutes.
While the asparagus is cooking, fill a large bowl with some ice and cold water.
Drain the asparagus and plunge into the ice water to stop them cooking.
Unroll the pastry onto a parchment lined baking tray and cut to 4 rectangles, then score 1 cm in around the edges of each of the triangles. Prong with a fork over the insides of the rectangles to stop the insides puffing up when cooking.
Brush the insides of the tarts with a little dijon mustard and sprinkle half of each of the cheeses over the rectangles
Dry the asparagus on clean tea towel or kitchen roll.
Lay the asparagus on each of the tarts and sprinkle the rest of the cheese ontop.
Mix the yolk from 1 of the eggs with a splash of water and brush round the edge of each of the tarts
Cook for 15 minutes
Fill the saucepan with water and boil.
Add the eggs to the boiling water and boil for 6 minutes.
At 6 minutes, empty the boiling water from the pan and run the eggs under a cold tap until the saucepan is almost full. Leave until they are cool enough to touch.
Take the tarts out the oven and plate up with a handful of lambs lettuce to the side.
Roll the eggs on the counter carefully and peel each one.