Asparagus, Horseradish And Parmesan Tart - cooking recipe

Ingredients

1 lb asparagus
13 1/4 ounces puff pastry, thawed (frozen ready made)
1 beaten egg, for brushing
8 ounces creme fraiche
4 egg yolks
1 tablespoon finely chopped chives
2 tablespoons horseradish (extra strong)
1/2 cup whipping cream
salt & pepper
2 tablespoons parmesan cheese (freshly grated)

Preparation

Clean and trim tough ends on asparagus.
Take pastry from fridge 10 minutes before using.
Preheat oven to 425\u00b0F.
Unroll Pastry and place on baking sheet.
With a sharp knife point score a line around the pastry about a half inch from the edge. Do not cut all the way through.
Lightly prick inside the rectangle with a fork and brush the edges with a little beaten egg.
Lay the Asparagus in a neat line with all the tips facing the same way, inside the border of the pastry.
Mix together creme fraiche, egg yolks, chives, horseradish and cream.
Season with salt & pepper and spread over the the asparagus.
Sprinkle with Parmesan.
Bake 30 - 40 minutes in preheated oven or until golden. If it starts to brown too much, turn oven down to 375\u00b0F.
Serve with a tomato, basil, and dark green salad.