Organic Asparagus and Hollandaise Tart Recipe - Great British Chefs

Ingredients

• 300ml of white wine vinegar
• 1 shallot, thinly sliced
• 10 peppercorns
• 1 bay leaf, torn
• 250g of plain flour
• 160g of butter, cold and diced
• 1 egg
• 1 tbsp of milk
• 1 tsp salt
• 1 egg, beaten
• 4 egg yolks
• 2 eggs
• 500ml of double cream
• salt
• pepper
• 20 asparagus spears
• 2 tbsp of chives, finely chopped
• edible flowers, optional