Asparagus Quiche

Start by preparing the dough. Using your fingertips, create a crumble from the flour with a pinch of salt and butter, then add ice water and knead into a smooth and slightly sticky dough, either in a food processor or by hand. Wrap it in cling film and let it firm up in the refrigerator for 30 minutes.

On a lightly floured surface, roll out the dough into a circle slightly larger than your tart pan. Transfer the rolled-out dough into the pan, smooth it, prick the bottom a few times with a fork, and transfer it to the freezer for now.

Remove the woody ends from the asparagus and cut it into larger pieces. Fill a small pot with water and bring it to a boil, add the asparagus to the boiling water and cook for about 3 minutes until the pieces are slightly softened, then quickly cool them in ice water.