Asparagus Tart

Preheat the oven to 200 degrees (gas mark 6)

Bake the pastry base for fifteen minutes

Meanwhile drain the asparagus tips and rinse them under running water

Trim the ends so they can be easily arranged on the pastry base in radiating and crosswise lines

Warm the broth in a wide saucepan

Add the asparagus and heat gently for eight to ten minutes without boiling

Drain them carefully and place them on a clean tea towel folded in half

Remove the pastry from the oven without turning it off

Mix the Groviera and Parmigiano cheeses

Cover the base of the pastry with two-thirds of the cheese

Place the asparagus tips on the cheese in an even sequence

Break the eggs into a bowl; beat them lightly

Combine the cream, season with salt and pepper, and add the nutmeg

Gently pour the mixture over the asparagus and sprinkle with the remaining cheese

Put the tart in the oven and bake for fifteen to twenty minutes until the eggs are set

Remove the tart from the oven, turn on the grill, place it at mid-height and brown it

The surface should be slightly puffed

Allow about fifteen minutes

Let the tart rest for ten minutes then unmold it

You can serve it hot, cold or warm