Asparagus cake with tarragon

Ingredients for 1 servings:

• 250 g flour (wholemeal spelt flour)
• 120 g butter, cold
• 2 eggs
• 120 g quark
• Salt
• 500 g white asparagus
• Butter for the asparagus stock
• Salt
• 200 ml cream
• 2 tbsp crème fraîche
• 2 eggs
• 1 bunch tarragon
• ½ bunch parsley
• Pepper, white and nutmeg
• Sugar and orange peel

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Knead wholemeal spelt flour, finely chopped butter, eggs, quark, and a pinch of salt into a smooth dough. Wrap the spelt dough in cling film and chill for 1 hour. In the meantime, peel the asparagus spears and cook them in boiling water with a little butter, salt, sugar, and orange zest for about 5 minutes. Remove from the liquid and let cool. Roll out the dough on a floured surface to a thickness of 1 cm and line a greased baking sheet. Spread the asparagus spears evenly in the dough. Mix the cream, crème fraîche, eggs, and chopped herbs, season with salt, pepper, and nutmeg, and pour over the asparagus. Bake in a preheated oven at 180°C for about 50 minutes until golden brown, covering the edges of the dough with aluminum foil after about 30 minutes. Serve the asparagus tart lukewarm.