I have Stilton to use up and Aldi have Asparagus in their super6 so with some Filo pastry in the freezer, seems a no brainer 😉
Stilton and Asparagus Filo Tarts.
Preheat the oven to 200 fan.
I spray the medium quiche tins with quick release spray, and lay sheets of Filo, brushed with melted butter into the tins.
Crumble the Stilton and trim the Asparagus, then make a savoury custard with 4 whole eggs, 3rd of a pot of double cream, a good pinch of black pepper, but not salt as the Stilton is quite salty. Mix together and spoon into the pastry.
Keep the leftover Asparagus stalks, makes a great Risotto.
Lay a couple of pieces of Aparagus on top and into the hot oven for 15 mins till golden.
The salad is fine Cous Cous with finely sliced celery, diced red peppers, spring onions and cucumber, a glug of olive oil and the juice of a lemon – a great salad to replace the shortage of lettuce.
I added a jacket Potato to Youngest and Hubby’s plate.
Pudding was homemade Brownies and Homemade vanilla Icecream 😇