Asparagus Flan
# 7 oz. (175g) plain flour
# three ounces (75g) margarine
# salt and pepper
# 1 oz. (25g) butter
# half a pint (250ml) milk
# 4 oz. (100g) grated cheese
# 12 oz. (340g) tin asparagus spears
# Preheat oven to 425F, Gas Mark 7, 220C # Sift 6 oz. (150g) flour with a pinch of salt # Rub in the margarine and mix to make a stiff dough with cold water # Use this pastry to line a 7 inch (18cm) flan dish # Trim the edges and line the flan with a piece of greaseproof paper # Fill with baking beans then bake in the preheated oven for 15 minutes # Remove the beans and paper then return flan to oven and bake for 5 minutes # Put the butter, remaining flour and milk into a pan # Place over a gentle heat and whisk continuously until the sauce thickens and boils # Reduce the heat and simmer for a further 2 minutes, whisking all the time # Season to taste and stir in 3 oz. (75g) cheese # Drain the asparagus spears and dry on kitchen paper, reserving 68 of the best ones for decoration # Lay the remainder in the flan and pour over the cheese sauce # Decorate with the reserved spears and sprinkle with the remaining cheese # Return to the oven to brown the top
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