Asparagus and chèvre on filo base
(starter for 4, or for 8 if served in a buffet)
500 g green asparagus
5 filo sheets
Filling
200 g Sainte Maure chèvre
2 dl double cream
3 eggs
1 tsp salt
freshly ground black pepper
For brushing
olive oil
You need a pie dish (rectangular or round) with low edges holding about 1½ litres. Defrost the filo. Pre-heat the oven to 200 degrees Celsius. Peel the asparagus and remove the woody ends. Boil the asparagus stalks for about 2 minutes in lightly salted water. Drain the asparagus and cut the stalks in two equally long pieces.
Grease the dish with olive oil. Prepare the filo base by lining the dish with filo sheets. Lay one filo sheet at a time on the dish, and brush oil thinly between each layer. The dough can reach the top edge of the dish to form a good base for the bake. If necessary, use more filo sheets.
Crush the cheese with a fork, and mix with cream, eggs, salt, and pepper.
Place the pieces of asparagus in the dish on the filo base,
alternating tip and stalk pieces. Pour the mixture of cheese and
eggs on top. Bake for about 25 minutes. Let the bake cool down
slightly before turning it over for serving.