Asparagus and Pancetta Quiche

Serves 4

250g Shortcrust pastry
250g bunch of asparagus, trimmed
140g cubed pancetta (optional)
2 tbsp snipped fresh chives
2 egg yolks and 1 egg, beaten
250g low fat crème fraiche
85g goats cheese crumbled

Heat the oven to 200c/fan 180c/Gas 6. Roll out the pastry to the thickness of a £1 coin on a lightly floured surface. Place into a flan dish or quiche tin. Prick the base all over with a fork and chill for 15 minutes, then line with parchment paper and baking beans and bake for 8 minutes, remove the beans and paper and bake for a further 5 minutes.

Prepare the filling by firstly steaming the asparagus for 2 minutes, drain well. Cook the pancetta over a med heat in a dry frying pan until crisp, then drain off any fat. Mix with the remaining ingredients and pour into the pastry case. Top with the asparagus. Bake for 20 minutes until set around the edges, then turn the oven down to 150c/130c fan/gas 2 and cook for a further 20 minutes until the quiche is set with just a slight wobble in the middle.


Grilled Asparagus and Halloumi with Lemon and Olive Salsa

Serves 2

250g English Asparagus trimmed
1 tbsp Olive Oil
150g Halloumi cheese drained and thinly sliced
25g rocket leaf

For the Salsa:
1 lemon
50g pitted black olives chopped
1 tbsp chopped basil
2 tbsp Olive oil
1 tsp clear honey

First make the salsa. Peel and segment ½ a lemon, roughly chop the flesh and combine it with the olives and basil. Whisk together the juice from ½ the remaining lemon with the oil and honey and season. Add to the lemon mix and set aside.
Place the asparagus in a large bowl, toss with the oil and season. Cook on a preheated barbeque or griddle pan for 4-6 minutes, turning halfway through, it should be lightly charred and tender.
Preheat a frying pan and sear the halloumi for 30 seconds on each side, until golden. Arrange the halloumi on serving plates, top with the asparagus, rocket leaves and salsa.