Le Gruyère AOP and Asparagus Tartlet Recipe - Great British Chefs

Ingredients

• 250g of plain flour
• 1 pinch of salt
• 1 tsp icing sugar
• 50g of lard, or salted butter
• 75g of salted butter, softened
• 1 egg, lightly beaten
• 4 eggs
• 500ml of double cream
• 125g of Gruyère, finely grated, plus extra to serve
• 6 asparagus spears, woody ends snapped off
• 3 tbsp of olive oil
• 1 tbsp of white wine vinegar
• 1 tsp Dijon mustard
• sea salt