Asparagus & Pesto Puff Pastry Tart - Wyke

Ingredients

• Leaves from a large bunch of basil (about 80g)
• 60g flaked almonds, toasted
• 2 garlic cloves
• 60g Wyke Vintage Cheddar, grated or crumbled
• 120ml extra virgin olive oil
• Zest and juice from a small unwaxed lemon
• Pinch of salt
• 1 sheet of ready rolled puff pastry
• 1 egg, beaten with a pinch of salt
• 500g asparagus, tough ends trimmed
• 1 tbsp extra virgin olive oil
• A few basil leaves, to decorate