Pastry:
200g (6oz.) Flour
100g (3 oz.) Butter
1 Whole Egg

Filling;
500g (1 lb.) Asparagus
350mls (14 oz.) Crème Fraiche
50 g ( 2 oz.) Fresh Parmesan
110g (4 oz.) Comte or cheddar Cheese
3 Eggs
Salt and Grating of Black Pepper

You need a 24cm( 9ins.) wide tart tin.
Set the oven to 200 C 400 F Gas 6

First make the pastry either in a food processor or in the traditional way by rubbing in the butter to the flour. Bind it together with the egg and wrap it with cling film and leave it to rest for an hour or so.
While it is resting cook the asparagus.
Break each piece near the thick end and snap off the last inch or so.
(Keep these for soup or vegetable stock)
Put the asparagus into a pan of boiling water and simmer for 6 minutes until tender, drain and put to one side.
Roll the pastry out to fit the tart tin, trim off the edges, cover with foil or parchment, cover with weights and bake for about 15 mts at 400F 200C Gas 6.
Take off the cover and weights and cook for a further 5 minutes uuntil it turns light brown and crisp.

Cover the pastry with the asparagus (if you break them in two you can fit them on the pastry like spokes on a wheel)
Reduce the oven heat to 180 C, 350F, gas 4
Grate the two cheeses and beat together with the eggs and the crème fraiche.
Spoon this mixture over the asparagus in the tin and put into the oven.
Cook at this temperature for 35 to 40 minutes.
This can be eaten hot from the oven, warm (which I like best) or cold with salad.