Asparagus quiche | Spring savory pie

Start by preparing the dough. Mix the flour with a pinch of salt, then rub the cold butter into it with your fingers until it reaches a crumbly consistency. Add the ice water and quickly knead into a smooth, slightly sticky dough. Wrap in cling film and place in the fridge to rest for 30 minutes.

On a lightly floured surface, roll out the dough into a circle slightly larger than the pie dish. Place it in the dish, smooth the edges, and prick the bottom with a fork. Then place the dish in the freezer while you prepare the filling.

Trim the woody ends of the asparagus, then cut into larger pieces. Bring water to a boil in a small saucepan, add the asparagus, and cook for about 3 minutes until slightly softened. Then immediately cool in ice water to preserve its bright green color.