Preparation: 30 min – Difficulty: Medium – Cooking: 1 hour
200 g of shortcrust pastry | 150 ml of fresh cream | 70 ml of milk | 50 g of parmesan grated | 50 g of Emmenthal grated | 12 medium asparagus | 3 eggs | 2 tablespoons of fresh thyme chopped | 2 cloves of garlic a lemon | Extra virgin olive oil | Nutmeg | black peppercorns | salt
1. In a saucepan, stew the lemon zest julienne with garlic and 6 tablespoons of oil for 20 minutes, then remove from the heat. Remove the asparagus from the hard part of the stem, align them in a pan, season with oil, lemon juice, salt, pepper and bake at 200 ° C for 20 minutes, until tender.
2. With the dough, line a 24 cm diameter mold already lined with parchment paper. In a bowl beat the shelled eggs with the milk and cream, add the cheeses and the stewed lemon zest. Salt and flavor with thyme and a sprinkling of nutmeg.
3. Cut the asparagus tips and keep them; divide the stems into chunks and distribute them in the pasta shell, cover with the cream cheese and place the asparagus tips on top. Bake at 180 ° C for 40 minutes.