From the UK Thermomix website
120g cheddar cheese cubed
1 spring onion
120g ham or bacon diced
450g fresh asparagus
500g boiling water
1 tsp TM stock concentrate
1 spring onion cut in two
Place cheddar, spring onion and ham into TM bowl and chop for 3 seconds on speed 6. Set aside.
Prepare asparagus by cleaning and snapping off the bases at their natural snapping point. Place bases into TM bowl with water, stock and spring onion. Place asparagus spears in Varoma and set Varoma into position. Cook for 7 minutes at Varoma temperature on speed 4.
Place asparagus into iced water and set aside.
Strain asparagus stock through the steaming basket, cool and refrigerate for another use.
260g bakers flour
1 tbsp baking powder
½ tsp pepper
Place butter into TM bowl and soften for 30 seconds at 60°C on speed 1.
Add remaining ingredients. Mix for 30 seconds gradually increasing to speed 5.
Divide the pastry in half. Roll both batches into square to fit into a greased baking dish 22×22cm. Place pastry on the bottom of the dish, cover with half of the asparagus spears and sprinkle with cheese mixture. Repeat layers again and top with the pastry on the top. Bake at 180°C for approximately 40-50 minutes or until golden brown on top.
Let cool for a few minutes. Turn out onto rack and serve. Serve warm or at room temperature. This pastry is like a damper, if preferred you can also use basic TM31 bread and roll like a roulade. Bake and serve sliced.