1 tbsp sundried tomato purée
1 large tbn Milk
250g grated cheese (pecorino or matured cheese)
250g asparagus, trimmed and cut into 2.5cm pieces, blanched & drained
6 sliced spring onions s & p
fresh chopped parsley (handful) finely chopped
200g cooked pasta or small macheroni
Cook the asparagus in boiling salted water. Prehead the oven 180° & grease a square flan dish with melted butter. Whisk the eggs & milk in a large bowl, add the cheese, asparagus, onions & parsley. Mix & stir in the pasta. Season and pour into the dish & bake covered for 40” or until the flan is set & slightly brown on top. Serve cut into wedges, warm or room temperature.
Spinach may be substituted for asparagus.