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Asparagus Tart

Alastair Hendy
  • 60 minutes
  • Serves 4

INGREDIENTS

1

bunch Asparagus* (see note above)

1

bunch Spinach, fresh

3

Eggs, large

1/4 tsp

Nutmeg

1 lb

Phyllo

1

Sea salt and freshly ground black pepper

2 oz

butter

1 3/4 cups

Gruyere, grated

1 cup

Heavy cream