Unroll a ready-made shortcrust pastry dough (250g) and line a 22cm tart tin with it, gently pressing the pastry into the sides. Trim the excess, and if necessary, patch up any uncovered edges with the spare dough. Prick the base with a fork, line with baking paper,and place a slightly smaller round tin on the paper, or fill with raw beans or rice.

Bake for 12 minutes in a 180°C oven, until lightly golden, then carefully lift out the paper and weighted items, and return the tart base to the oven for another 4 minutes.

Meanwhile, snap the woody bits off the base of 300g thin green asparagus spears, cut off the tips and set aside. Chop the remaining pieces, boil for about 4 minutes till just tender and then puree in an immersion blender or food processor. Set aside.

Stir-fry the asparagus tips on medium-high heat for a few minutes till they begin to char. Turn off the heat and set aside.

Pour 300ml double cream into a jug, then beat in 2 eggs. Mix in the asparagus puree and 50g grated parmesan (or gruyere or vintage cheddar). Season with some grated nutmeg.

Add a thin wash of Dijon mustard to the base of the tart, arrange the asparagus tips on top, and then pour in the egg mixture.

Bake for about 35 minutes, until set (but not too firm) and golden on top. Leave to cool slightly before serving or cover with aluminium foil and leave at room temperature till ready to serve.

Serves 4.