Ricotta And Asparagus Quiche

Preheat oven to 180°C (200C fan) 400F, gas 6.

Combine the flour, butter, egg and egg yolk, 100 ml water, oil and a little salt and work to a smooth dough.

Form into a ball, wrap in foil or plastic wrap and chill for about 30 minutes.

Wash the asparagus, peel the lower third and cut off the ends.

Either leave whole or cut into pieces.

Cook in boiling salted, water for about 5 minutes, then drain, refresh in cold water and drain thoroughly.

For the filling, mix together the ricotta, eggs and grated Parmesan cheese and season with salt, pepper and nutmeg.

Roll out the pastry to fit the dish.

Grease the dish and line with the pastry.

Arrange the asparagus attractively in the lined dish, then spread the ricotta mixture on top.

Bake in the oven for 15 minutes, let cool then serve.