There's very little slog involved in this easy recipe, and the results are impressive. These are delicious served straight from the oven with a crisp salad, or eaten cold as a picnic or light lunch.
Preheat the oven to 200C/400F/Gas 6.
Roll out the pastry to 0.5cm/¼in thick. Cut the pastry into 4 rectangles of 20x10cm/8x4in.
Fry the onion in the olive oil until it is softened without colour and set aside to cool
Blanche the asparagus in boiling water for one minute, remove, and run under cold water until cold and set aside.
Spread the onion over the pastry, leaving a 1cm/½in border of pastry around the edge.
Lay the asparagus spears lengthwise on the pastry, placing the spears side-by-side until the onion is covered. Brush the asparagus with olive oil.
Brush the exposed pastry with the beaten egg. Scatter the tarts with grated parmesan and season with salt and pepper to taste.
Bake the tarts in a preheated oven for 15-20 minutes, until the pastry is golden brown.
Remove the tarts from the oven and serve.
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