Asparagus, ham and chive filo tartlets
3 large free range eggs
150ml double cream
3 large filo pastry sheets
75g butter, melted
½ x 250g asparagus bunch, woody ends snapped off,
stems thinly sliced, tips left whole
90g cooked ham hock, shredded (from deli counters, or ready-pulled from Waitrose)
Small bunch of fresh chives, snipped
1) Preheat the oven to 180°C/fan160°C/gas 4. Whisk together the eggs and cream in a bowl, season well, then set aside.
2) Brush each sheet of filo pastry with the melted butter, then cut each sheet into 8 squares. Layer 3 squares of filo pastry into 8 holes of a muffin tin.
3) Divide the sliced asparagus, shredded ham and chives (reserving a few for serving) evenly among each tart case and pour over the egg mixture. Top with the asparagus tips. Cook in the oven for 20 minutes until golden and just set. Scatter with extra chives to serve.