Difficulty: Easy
Preheat the oven to 210°C (gas mark 7).
Unroll the puff pastry and line a pie pan.
Bring 2 liters of salted water to a boil in a saucepan. Trim and peel the asparagus, plunge into the boiling water, and cook for 10 minutes once boiling resumes. Drain, refresh under cold water, pat dry with paper towels, and cut to two-thirds length. Arrange the tips on the pastry.
In a bowl, whisk eggs with cream and milk. Season with salt and pepper, pour over asparagus, sprinkle with Parmesan, and bake 25 minutes. Serve hot or warm.
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