Asparagus tian

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Preparation info

  • Serves

    4

    as a light lunch
    • Difficulty

      Easy

Appears in

A Cook’s Year in a Welsh Farmhouse

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

A quick and easy recipe from Provence, which, as with so many traditional dishes, takes its name from the container in which it’s cooked. For perfect authenticity, a tian must be glazed inside only and its edge no higher than will accommodate all the ingredients without any overspill. You can replace the asparagus and peas with any young shoots or baby vegetables – diced courgettes or artichoke hearts, French beans, salad greens or nettles.