For the dough: flour, 1/2 teaspoon salt, 130 g cold butter, 1 egg and 3 tablespoons milk in a bowl, first with the dough hook of the hand mixer, then knead with your hands to form a smooth dough and let rest in the refrigerator for 1 hour.

Peel the asparagus, cut off the ends and cut the asparagus stalks into large pieces. Pluck the parsley leaves from the stems. Rub the zest of the lemon and squeeze out the juice. Put the parsley, cream, 100 ml milk and 3 eggs in a tall container with a blender Puree finely. Season to taste with salt, pepper, lemon zest and lemon juice and refrigerate.

Preheat the oven to 180 degrees. Brush a round cake tin (27 cm diameter) with a little butter. Roll out the dough on a floured work surface, place in the mold, press the edges. Prick the dough base several times with a fork and warm it Pre-bake the oven on the second rail from the bottom for 10 minutes.

Put the asparagus pieces in the mold, pour the egg milk over them and bake on the second rack for 40-50 minutes from the bottom. Let cool down briefly and enjoy.