and adjust the heat so the water bubbles gently around them. cook them for 3 – 5 minutes or until they’re tender but still lovely and green (you may have to do these in batches if your pan is small). as soon as they’re ready, remove them from the pan and dunk them briefly in cool water to stop them cooking, then wrap them in a thick tea towel.
divide the goat’s cheese mixture among the pastry bases, spreading it evenly into the ‘wells’ in the pastry, then pop the tarts back into the oven for 3 minutes to heat through. meanwhile, gently mix the asparagus with the dressing.
when the tarts 