Asparagus Flan

Lovely fresh, green spears of asparagus are just the thing for an early summer flan; and the flaky pastry and sweet onions in this recipe make for a great combination with the seasonal greens (once asparagus is out of season, broccoli would be a great substitute). This flan is delicious just cooked, and almost better served cold the next day.


  • 240g Plain Flour
  • 6 tbsp Olive Oil
  • 63 ml Cold Water
  • Pinch Salt


  • 3 or 4 Onions
  • Asparagus
  • 4 Free Range Eggs
  • Salt & Pepper
  • Olive Oil
  • Dill (to serve)

To make some Olive Oil Pastry… quickly mix up 240g Plain Flour, a big pinch of Salt, 6 tbsp Olive Oil and 63ml Cold Water in a large bowl and without kneading it too much, roll into a ball and wrap in cling film. Refrigerate for at least half an hour before rolling out (on a lightly floured surface) and lining a 24cm (ish) flan dish with the pastry.  Bake, lined with baking parchment and baking beads / beans for 20 mins at 180˚c and then 5 mins without baking beads before allowing to cool

Meanwhile – wash and prepare the Asparagus by snapping off the stalk end (where it feels natural to snap each spear gently).  I sliced mine lengthways too because they were quite thick stalks of asparagus, but if they’re thinner spears then leave them whole…

Finely slice 3 or 4 Onions and gently fry them in a big drizzle of Olive Oil with a pinch of Salt for 15 – 25 minutes, stirring so they don’t burn.  You’re after very soft and sweet Onions

Beat 4 Free Range Eggs

To get the flan ready for baking, gently spoon the caramelised Onions into the pastry case.  Add the washed and dried Asparagus spears to the flan (in any artful manner that you fancy).  Season well with Salt & Pepper and carefully pour the beaten Eggs into the pastry case

Bake for 20 – 30 minutes in the oven at 180˚c or until the Eggs have just set, but there’s still a good wobble to them

Let the flan cool for just 10 minutes before serving… or refrigerate overnight and enjoy the next day

Particularly delicious sprinkled with fresh herbs (maybe Dill?!) and served with a Tomato Salad

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