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Ingredients (serves 6)
7 oz. (175g) plain flour
three ounces (75g) margarine
salt and pepper
1 oz. (25g) butter
half a pint (250ml) milk
4 oz. (100g) grated cheese
12 oz. (340g) tin asparagus spears
Preparation:
Pre-heat oven to 425F, Gas Mark 7, 220C
Sift 6 oz. (150g) flour with a pinch of salt
Rub in the margarine and mix to make a stiff dough with cold water
Use this pastry to line a 7 inch (18cm) flan dish.
Trim the edges and line the flan with a piece of greaseproof paper
Fill with baking beans then bake in the pre-heated oven for 15
minutes
Remove the beans and paper then return flan to oven and bake for 5
minutes
Put the butter, remaining flour and milk into a pan.
Place over a gentle heat and whisk continuously until the sauce
thickens and boils
Reduce the heat and simmer for a further 2 minutes, whisking all the
time
Season to taste and stir in 3 oz. (75g) cheese
Drain the asparagus spears and dry on kitchen paper, reserving 6-8
of the best ones for decoration.
Lay the remainder in the flan and pour over the cheese sauce
Decorate with the reserved spears and sprinkle with the remaining
cheese
Return to the oven to brown the top.
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