Ingredients

250g Coop British asparagus, trimmed and sliced lengthways
200g Coop British bacon lardons
100g light cream cheese
25g Coop Irresistible Somerset vintage Cheddar, grated
1 clove garlic, crushed
Zest of 1 lemon
375g sheet Coop ready rolled puff pastry
1 egg, lightly beaten
2 x 90g bags Coop mixed leaf salad

Method

1. Preheat the oven to 200°C/fan 180°C/Gas 6

2. Place a tray in the oven

3. Put the asparagus in a pan and cover with boiling water

4. Simmer for 1 minute, drain then run under cold water

5. Set aside on kitchen paper

6. Fry the bacon lardons until crispy, then drain on kitchen paper

7. Mix the cream cheese with the Cheddar, garlic and lemon zest, and season to taste

8. Unroll the pastry and transfer to a sheet of foil

9. Score a 2cm border around the edge of the pastry, then spread the cheese mixture over the middle

10. Top with the lardons, then the asparagus

11. Brush the border with the egg

12. Put the tart and foil on the hot tray and bake for 20 mins, or until puffed up and golden

13. Slice into quarters and serve with the salad on the side