Ingredients
For the filo tart case
5 sheets filo pastry
1 free-range egg, beaten
For the scrambled egg
50g/2oz butter
3 free-range eggs, beaten
1 tbsp chopped fresh chives
salt and freshly ground black pepper
For the asparagus
1 tbsp olive oil
6 asparagus tips
sea salt, for sprinkling
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Line a 20cm/8in loose-bottomed tart tin with the filo pastry, layering up the sheets of pastry and brushing between the layers with beaten egg. Allow the pastry to hang over the edges of the tin slightly.
3. Transfer to the oven and bake for five minutes, or until golden-brown and crisp. Remove from the oven and allow to cool slightly.
4. For the scrambled egg, melt the butter in a pan, add the beaten eggs and chives and stir with a wooden spoon until the eggs are just set. Season well with salt and freshly ground black pepper and spoon into the prepared tart case.
5. Meanwhile, for the asparagus, rub the asparagus tips with the olive oil and sprinkle with salt.
6. Heat a griddle pan and griddle the asparagus for five minutes, turning frequently, or until slightly charred on all sides.
7. To serve, place the roasted asparagus on top of the scrambled egg. Carefully remove the tart from the tin and slide onto a serving plate.
