Instructions: To make pastry, sift flour into a bowl. Rub in butter and shortening until mixture resembles fine bread crumbs.

Stir in cold water to bind to a smooth dough. Wrap in plastic wrap and refrigerate 30 minutes. Preheat oven to 40OF (205C). Thinly roll out pastry on a lightly floured surface. Cut circles to fit six 4 inch loosened tattler pans.

Line pans with pastry, then pre-foil into pastry cases. Fill with dried beans and bake 15 minutes. Remove beans and foil and let cool slightly. Reduce oven temperature to 350F (180C).

Cut 3 inch lengths from tips of asparagus and reserve. Snap woody ends off asparagus stalks and peel off any tough skin. Puree asparagus stalks in a blender or food processor. Add egg, egg yolk and half-and- half and blend until smooth. Stir in salt and pepper and Parmesan cheese. Pour mixture into pastry cases and arrange asparagus tips on top. Bake 20 minutes or until set and golden. Garnish with basil and serve warm with salad greens.

Serves 6

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