(Makes 12)

225g short crust pastry
350g tender green asparagus
2 to 3 tablespoons crème fraiche or Greek yoghurt
3 or 4 firm but ripe tomatoes
Garnish: flat leaf parsley

Roll out the pastry, cut out 12 rounds with a pastry cutter, and line 12 tart tins. Prick the pastry with a fork, and bake blind for 12 to 15 minutes in a pre-heated oven, 190˚C/375˚F, gas mark 5.

Meanwhile, rinse the asparagus thoroughly, break off and discard the stem where it becomes woody. Cut off the asparagus tips, and reserve these for garnish. Break the rest of the asparagus into pieces, and drop them into boiling salted water. Cook until completely tender. For the last minute or two, steam the asparagus tips in a colander over the boiling water.

Drain all the asparagus. Put the tips to one side, and rub the rest of the stalks through a sieve. Mix the purée with the cream or yoghurt, and season to taste. Peel, seed and dice the tomatoes. When the tarts are cool, place a teaspoonful of tomato in the bottom of each, pile the asparagus cream on top, and garnish with the asparagus tips and parsley.

Cook’s note: You can use the same method to make tartlets with fresh peas, mushrooms, courgettes or broad beans.