Tarts of asparagus, smoked salmon and lemon
Asparagus is cooked perfectly when it just bends over from tip to base without breaking.
- Preheat oven to 200ºC. Whisk together cream, eggs and sour cream. Season with salt and freshly ground pepper.
- Cook asparagus in boiling salted water until just tender, then chop in half lengthways.
- Line 6 x 8cm tart pans with pastry, divide salmon and asparagus between tart cases and pour over egg mixture.
- Sprinkle with lemon rind and bake for 10 to 15 minutes or until filling is just set.