|Plain flour||6 Ounce|
|Single cream||2 Tablespoon|
|Frozen green asparagus||10 Ounce (1 Packet)|
|Double cream||8 Ounce|
|Cayenne pepper||1 Pinch|
Put 6 oz. of plain flour mixed with a pinch of salt on a board.
With a pastry cutter or 2 knives cut 4 oz. butter into the flour, until thoroughly mixed and crumbly.
Add yolk of 1 egg and 1 to 2 tablespoons single cream.
Mix with your hands to form a soft dough.
Wrap in a damp cloth.
Chill in refrigerator for at least 2 hours.
Roll out to fit a 7-inch pie tin.
Make a fluted edge with the crust that laps over by folding it back, and pinch it with the thumb and forefinger.
Prick the dough a couple of times with the prongs of a fork after you have placed it in the tin.
Bake blind in a pre-heated oven at 400°F-420°F, Reg 6-7, 12 to 15 minutes or until lightly browned.
When cool, wrap in wax paper and store in a dry place overnight.
Cook the asparagus according to the instructions on the box or cook 1 bunch of fresh asparagus if available.
Drain and put aside to cool.
Store in a plastic bag in the refrigerator.
Dice 4 rashers of bacon.
Cook until crisp in a very little oil or butter.
Drain on absorbent paper.
Store in a plastic bag in a dry cool place, not in the refrigerator.
Next evening, before the guests arrive, beat 4 eggs well.
Add 8 oz. double cream and a pinch of cayenne pepper.
Stir in the bacon.
Place the asparagus on the bottom of the baked pastry.
Pour over the egg and bacon mixture.
Just before serving time bake in a pre-heated oven at 350°F, Reg 4, for 20 minutes or until set and golden.