method
1. Cut the sheets of ready-rolled shortcrust pastry into 10 inch squares.
2. Cut at 2 1/2 inch intervals to make rectangles. Cut in half.
3. Use to line the metal boat-shaped tins; chill.
4. Fry garlic and a onion in butter until soft.
5. Cool, then stir in eggs, sour cream grated Parmesan. Season.
6. Spoon into the boats and place on baking trays. Bake in a moderately hot 200°C (400°F) oven for 15 minutes, or until golden.
7. Top with blanched asparagus spear tips (cut in half if too thick).
