This flan is made from very slender spears called "sprue" or with "cooking asparagus" which irregularly shaped. It can be made from the more usual spears which reach the shops, but choose the ones which are the thinnest (which are also usually the cheapest).
If all this sounds very extravagant the double the amount of bacon (or use chopped ham) and replace the asparagus with very thin slices of (raw) tomatoes.
450 g (1 lb) short pastry
Roll out the pastry, line the flan tin and bake it 'blind'.
Put a thick baking sheet onto the oven shelf and set the oven to 180 ° C (360 ° F, Gas mark 4).
Wash the asparagus well and trim the spears shortening them to a maximum of 11 cm (just over 4 inches). Blanch them in boiling water for 3 - 5 minutes depending on thickness and set aside.
If the bacon is being used, cut it into small pieces. Fry gently for a few minutes, drain on kitchen paper and allow to cool.
Put the yoghurt into a bowl, break in the eggs, add the cheese and the bacon pieces, stir and then add the milk. Season, remembering that bacon will add salt. Stir thoroughly.
Pour the mixture into the pastry-lined flan tin and lay the asparagus gently on top like the spokes of a wheel.
Bake until it is set in the centre and slightly browned (about 45 - 60 minutes.)
Serve warm with tomato salad and new potatoes.
Ingredients for a 25 cm (10 inch) flan tin (about 3·5 cm /1·25 inches deep):
350 g (12 oz) asparagus
3 - 4 rashers lean streaky bacon (optional)
350 g (12 oz) plain yoghurt
2 large eggs
150 ml (5 fluid oz) milk
80 g (3 oz) grated cheese (cheddar is fine)
seasoning
