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Aspergetaart (asparagus tart)

Delicious Dutch asparagus is the ideal ingredient in a variety of pies and quiches and this tasty asparagus tart is simply perfect served with a fresh spring salad.

5 large sheets of filo pastry dough
1 kg of fresh white asparagus or 2 jars of asparagus
100 ml of cream
100 g of Dutch cheese (grated)
3 eggs
3 spring onions
1 tbsp. of olive oil

asperges tart

Preheat the oven to 200 ° C and allow your filo pastry dough to thaw under a damp cloth. Wash the asparagus, peel and then boil for approx. 5 minutes in a large pan of water until semi cooked. Wash and chop the spring onions and mix them in a bowl, together with the cream, grated cheese and eggs. Add salt and pepper to taste. Next, take an oven dish and grease with a little olive oil. Carefully place a sheet of filo pastry dough into the oven dish and brush lightly with olive oil. Place the next sheet of filo pastry on top, brush with olive oil and repeat this process for the remaining pastry sheets. Finally, arrange the asparagus on top of the filo pastry and cover with the cheese sauce. Place the oven dish in the centre of your oven and bake for about 35 minutes or until golden brown. Serve with a fresh spring salad.

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