Ingredients

• 1 bundle of asparagus
• stems trimmed
• 375g/13oz ready rolled puff-pastry
• 1 tbsp olive oil
• small cube of butter
• 1 large red onion
• finely sliced
• 1 clove of garlic
• chopped
• 1 tbsp balsamic vinegar
• 2 tbsp cane sugar
• 400g/14oz assorted mushrooms
• 4 free range eggs

Directions

• Preheat the oven to 200C/390F/Gas 6.
• Cook the asparagus in salted water
• or steam for 2-3 minutes until tender. Then drain and immerse in cold water
• to cool.
• Place the sheet of puff pastry on a greased baking tray
• brush with beaten egg and divide into four. Make a shallow cut in each piece of puff pastry
• 1cm/0.5in
• in from the edge all the way round.
• Cook the onion and garlic in the butter and olive oil for 20 to 30 minutes
• over a low heat
• until caramelised.
• Add the mushrooms
• balsamic vinegar and sugar and cook for a couple of minutes.
• Spoon the onion and mushroom mixture into the centre of each pastry
• leaving the edges clear.
• Bake for 15-20 minutes until golden
• then remove from the oven
• scatter with asparagus stalks and crack an egg on each.
• Bake for a further eight minutes
• then leave to cool slightly before serving with salt and freshly ground black pepper.