Oven temperature: 180°CBrush one sheet of pastry with butter. Place in a greased 12 x 35cm or 20 x 20cm tart tin, letting the excess pastry hang over the sides. Repeat with the remaining pastry sheets, brushing each sheet with butter.Trim the asparagus into 10cm lengths, reserving the offcuts for the filling.Mix together the remaining ingredients, except the canned asparagus. Add the fresh asparagus offcuts and pour the mixture into the pastry shell. Arrange the fresh and canned asparagus on top, alternating the colours.Bake in a preheated oven for 30 to 40 minutes or until the pastry is golden brown and the filling has set. Leave to cool slightly before serving.Words and image: Ideas magazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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