Okay, so I need to work on getting all the spears to meet neatly in the middle!
2 sheets frozen shortcrust pastry, thawed
2 bunches fresh asparagus
2 teaspoons oil
1 small onion, finely chopped
1/3 cup cream
1/3 cup milk
1/2 cup grated cheddar cheese
Instructions for asparagus
Wash spears in cool water to clean any residual soil or sand from the tips.
Bend the spears and they will snap at the natural breaking point, to remove the woody bottoms. Steam asparagus spears for about 5 minutes, immediately rinse them under cool water to stop the cooking and preserve the bright green colour. Asparagus is done if it bends a little as you pick it up, and when the thicker end can be easily cut. reserve 8 spears and chop the rest into 2.5cm (1 inch) lengths.
Heat oil in a frying pan and cook onion over a medium heat until soft.
Place cream. milk and eggs in a mixing bowl. Whisk until well combined.
Place onion, cut asparagus and cheese into pastry shell then pour in egg mixture. Arrange reserved spears on top.
Bake 40 minutes, until golden and set.