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1
Cook the asparagus in salted water or possibly steam for 3 min till just tender test with a sharp pointed knife.
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2
Drain and immerse in cool water.
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3
Unroll the pastry and slice off the outer few millimetres (this helps it puff and separate when baking).
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4
Cut it straight down the middle to make two long rectangles and lay on a baking sheet.
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5
Brush the pastry with some of the beaten egg then lay the slices of prosciutto on top followed by the asparagus.
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6
Brush everything with beaten egg again.
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7
Bake in a preheated oven at 220C/425F/Gas Mark 7 for 15 to 20 min or possibly till puffed and golden brown.
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8
Meanwhile poach the Large eggs.
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9
If you want them to look perfect you will have to poach them separately; if not poach them together in a big pan then snip off any wayward bits using scissors.
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10
For perfectionists heres the pernickety way: put the vinegar in a pan with 500rnI of water and bring to a simmer.
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11
Crack an egg into a teacup (without breaking the yolk) swirl the water in the pan then slip the egg from the c. into the centre of the pan and gently poach for 2 min.
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12
Remove with a slotted spoon and put into cool water.
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13
Repeat with all the Large eggs.
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14
Reheat in simmering water for 1 minute when needed.
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15
Top the tarts with the Large eggs sprinkled with a few twists of black pepper and some sea salt and serve as it is or possibly with dressed spring salad leaves.
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16
This is a brunchstyle tart.
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17
Its very quick to knock together looks good and tastes great.
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18
You can also make individual ones with one row of asparagus topped with an egg.
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19
Or possibly omit the prosciutto and add in some parmesan: just layer the pastry with wide shavings of cheese then top with asparagus glaze and bake.
