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Serves: 4 |
Preparation time: 15 min |
Cooking time: 30 min |
- Ready made shortcrust pastry
- 110 g of Ile de France Chèvre (4 oz)
- 1 bunch of asparagus
- ½ clove of garlic
- 1 onion
- Drizzle of olive oil
- Pine nuts and almonds
- Salt & pepper
1. Preheat the oven to 180 °C (350 °F).
2. Chop the onion and peel the asparagus.
3. Fry the onion in olive oil. Boil asparagus in water for 10 min.
4. Roll out the pastry in a pie dish and prick it. Place the asparagus, onions and crumbled Chèvre (goat cheese) on top. Sprinkle with pine nuts and almonds.
5. Bake for 30 min and serve hot.
![](https://www.iledefrancecheese.com/sites/default/files/styles/vignette_recipe/public/02_idf_02_0.jpg?itok=fVWs0tJy)
Ile de France Chèvre is a genuine traditional fresh goat cheese with a pleasant tanginess and a cream yet firm texture that enables a large variety of usages for all meals.