Asparagus, Cheese and Egg Tartlets recipe | Delia Smith

Ingredients

• 1½ oz (40 g) strong Cheddar cheese, finely grated
• 2 oz (50 g) soft butter, at room temperature
• 4 oz (110 g) plain flour
• ½ level teaspoon mustard powder
• pinch cayenne pepper
• 1 beaten egg, for the glaze
• 7 oz (200 g) asparagus tips
• 5 oz (150 g) Gruyère (or Emmental) cheese, finely grated
• 6 large eggs
• 2 oz (50 g) Parmigiano Reggiano, finely grated (see recipe introduction)
• 1 dessertspoon olive oil
• salt and freshly milled black pepper