Asparagus quiche

To make the brisè dough:

250 g "0" flour

125 g butter, cold from the fridge

½ cup cold water

Salt

For the filling:

400 g green or white asparagus

1 shallot

30 g butter

1 egg

½ cup fresh cream

2 tablespoons grated Parmesan cheese

Salt, pepper

Cut the cold butter into small pieces. Sift the flour into a bowl and form a fountain. Add the butter, a pinch of salt and ½ glass of cold water. Work quickly until mixture is firm and smooth. Wrap the dough in plastic wrap and let stand in the refrigerator for at least 40 minutes. Meanwhile, wash and peel the asparagus, removing the woody end.  Then boil them in lightly salted water for a few minutes, until tender, drain and cut into small pieces. Gently fry the finely chopped shallot with the butter, salt and pepper. Add the  asparagus, stir to blend well and cook for a few minutes. Turn off the heat and set aside. Beat the egg with the cream, salt, pepper and grated cheese. Divide the dough into two parts, roll both to form two discs, one bigger than the other. Use as little flour as possible on the work surface. Grease a round baking dish and line with the larger pastry disc. Prick the bottom with a fork, fill with the asparagus  and pour over the egg mixture. Cover with the second disc of dough. Press the edges with your fingers to seal well, make small incisions or prick the surface of the dough to allow steam to escape and bake in a preheated oven at 200 ° C for about 40 minutes.