Asparagus and goat curd bites
150g Goat curd
2 bunches asparagus ends trimmed
40g butter chopped
1 small leek, white part only, halved and sliced
30 x 4.5 ready to eat tart shells
1/3 cup chervil sprigs
extra virgin olive oil for drizzling
parmesan, grated

preheat oven to 190 C. Cook asparagus in saucepan of boiling salted water for 3 mins or until just tender. Drain. Refresh under cold water and drain again. Trim tips from asparagus and halve lengthways then finely chop stems. Heat butter in saucepan over low to medium heat. Add leek and ! tsp salt and cook for 10 mins or until leek is soft. Remove from heat and stir in asparagus stems. Place tart shells on a baking paper lined oven tray and sprinkle with parmesan. Bake for 5 minutes. Place teaspoons of curd and of leek mixture side by side in warm tart shells. Season with pepper and top with a halved asparagus tip and chervil. Drizzle with oil and serve.