200g shredded leeks
40ml olive oil
Pinch of finely diced rosemary
160g shelled peas
Pinch of sugar
4 x 10cm shortcrust tartlet cases, baked blind
12 asparagus spears
Sweat the leeks in olive oil with rosemary and salt until very soft. Drain and cool.
Boil the peas till tender in salted and sugared water with a knob of butter. Drain and cool. Combine the cream and peas. Blend slightly with a hand blender to give extra texture.
Spoon the leek into the pastry cases and pour over the peas and cream. Bake for 10 minutes or till set at 180°C. Poach asparagus spears in boiling, salted water for three minutes. Place asparagus on top of tarts, and top with Parmesan shavings.