Asparagus & Ricotta Tart
1 ready-made pastry base (You can make your own, but I’m crap at pastry)
200ml whole milk
4 spears of asparagus
1) Preheat oven to 180oc. Beat together eggs and milk. Season with salt & pepper.
2) Pour egg mix into tart base. Arrange spears of asparagus in tart. Dollop over teaspoons of ricotta and sprinkle with mint.
3) bake for 25-30 min until set and slightly golden. Leave to cool for at least 10 min before serving.