Angela Clutton's Asparagus, Hot-smoked Trout and Pea Shoot Tart Recipe

Ingredients

• 1 bunch of asparagus, about 250g
• 2 tbsp of olive oil
• 2 whole eggs, plus 2 egg yolks
• 200ml of double cream
• 100ml of whole milk
• 1 1/2 tbsp of horseradish, freshly grated
• 300g of hot-smoked trout
• 4 sprigs of dill
• 1 handful of pea shoots
• salt
• freshly ground black pepper
• 250g of plain flour
• 150g of butter, chilled
• 1 egg yolk
• 1 pinch of salt
• 1 orange