Asparagus & Lettuce Tarts

Asparagus is a great favorite in Spain, but due to its price in other parts of the world, it is a good idea to stretch it out with lettuce--preferably iceberg, but any round lettuce will do.  If using fresh asparagus, keep back some of the tips for garnishing.

1 lb asparagus, fresh
                (or a 1 lb can of asparagus spears)
juice of 1 lemon
1 medium-sized onion, finely chopped
2 oz butter
1/2 lettuce
1 teaspoon oiled garlic, crushed
salt and freshly ground pepper
2 tablespoons dry white wine
1 1/4 cups single (light) cream
4 eggs and 1 extra egg yolk
1/2 cup (4 oz.) cheese, preferably manchego
1/2 cup short crust pastry
8-inch flan ring or 10 tartlet moulds

If using fresh asparagus, discard the stringy white root part of the asparagus and chop the rest into 1/2-inch pieces.  Keep the tips separate.  Place the chopped asparagus in a pot of boiling salted water with the lemon juice added;  keep back the tips.  Simmer 9-10 minutes until just soft, adding the tips after 5 minutes.

Remove from the heat, place a sieve over the pot and run cold water through it in the sink.  The sieve will save the asparagus tips from breaking up.  

If using canned asparagus, drain well, and check that its is evenly chopped.

Sweat the onion in the butter, that is, cook it gently covered until it is soft.  Add the garlic and season.  Add the white wine, stir and cook until the lettuce softens.  If you need more liquid, add a little water.  Cover and simmer for 5 minutes.  Remove from the heat and allow to cool.

Mix the asparagus with the onion and lettuce. 

Grease and flour 10 tartlet moulds, or 1 8-inch flan ring, and rest in a cool place.  Bake blind; cover the pastry with tin foil, fill the case with baking beans or rice, and cook in a hot oven 450°F for 5-8 minutes.  Remove the foil and beans.

Mix the cream with the eggs, and some salt and black pepper.  Whisk well to break the egg white. Whisk in the grated cheese.

Stir the lettuce and asparagus mix into the milk and egg mix, thoroughly blending the two so that the custard coasts the vegetables.

Spoon into the pastry moulds, placing the tips on top.  Cook in a moderate oven 350°F for 10 minutes for tartlets or 15 minutes for flan-size.  The filling should be just firm to the touch and golden brown when ready.

Put the ingredients in a pan.  Cover with water, adding enough olive oil to put a slick on the top to protect the olives. Bring to the boil and simmer, covered, until soft, for 4-6 hours.