15 ml dry breadcrumbs 1 tbsp
225 g potatoes, peeled & thinly sliced or grated 1/2 lb
15 ml vegetable oil 1 tbsp
salt
500 g thin asparagus, trimmed 1 lb
3 green oinions, finely chopped
250 ml light cream 1 cup
3 eggs
pepper to taste
60 ml gruyere, grated 4 tbsp
Grease a tart pan (9 in / 23 cm) with butter. Line with breadcrumbs.
Layer potatoes in pan, overlapping slices and pressing down lightly. Drizzle with oil and bake in preheated 400 F (200 C) oven for 10 minutes. Sprinkle with salt.
Set aside 12 asparagus spears and cut the remainder into 1 inch / 2.5 cm pieces. Scatter chopped asparaugs and green onions over potatoes and arrange spears on top.
In small bowl, mix cream, eggs, salt and pepper to taste. Stir in gruyere and pour over asparagus mixture. Bake for 30 minutes or until egg mixture is golden and lightly set. Leave to stand in tin for 5 minutes before removing. Serve warm.
Serves: 4