For the Base

Rub the butter and flour finely with your fingers. Add water and salt then knead the dough well. Refrigerate for 2 hours.

Preheat the oven to 190°C top/bottom heat.

Butter a quiche or tart pan then roll out the chilled dough to the thickness of approximately 5mm then place in the quiche or tart pan and prick several times with a form.

Prebake the base on the middle shelf for 12 to 15 minutes.

For the Filling

Peel the white or green asparagus then cut off the woody ends. Place the eggs in a bowl along with the sour cream, whipped cream and cheese, then stir in lightly.

Season with lemon zest, salt, pepper and parsley.

Place the strawberries on the prebaked base, spread the asparagus on top and pour the egg mixture over them.

Bake on the lowest rack for 30 to 35 minutes. Allow to cool down and garnish with diced strawberries and serve.

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