Asparagus Tart

250g shortcrust pastry
750g asparagus steamed
Knob of butter
1 small onion chopped
Half pint of double cream
4 eggs
Chives

Method

Heat oven to 200°c.
Line 8" tin with pastry, bake blind in oven for 20 minutes.
Trim asparagus, saving tips for decoration.
Gently fry onion in butter.
Mix cream and eggs together, add fried onion, asparagus ends and chives.
Pour into pastry case and arrange asparagus tips on top.
Pop in oven and bake for 30 minutes or until the filling is set
Serve hot or cold.